January 3, 2017
Heat the butter in a large skillet, preferably nonstick, over high heat until melted. Stir in the thyme and rosemary. Add the frozen squash, sprinkle with sugar and stir-fry for 1 minute. Reduce the heat to medium, cover and cook for 5 minutes or until squash is almost tender.
Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown.