Ingredients
- 6 tablespoons butter
- 1 3 - 3 1/2 butternut squash, halved lengthwise, peeled, seeded, cut into 1-inch cubes
- 1 1/4 cups low-sodium chicken broth
- 1/3 cup maple syrup
- 1 tablespoon minced fresh thyme
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon or more freshly ground black pepper
Directions
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Melt butter in heavy large deep skillet over high heat. Add squash; sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired.
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From Bon Appetit November 2010
Oh sweet lord that looks good. I'm going to have to recommend this recipe to our members (in full disclosure I'm the communication guru for Full Circle in Seattle, WA). Our members love simple and tasty dishes. I'm sure this is going to become a favorite. Thanks Tessa.
Gabriel
I made this — very easy and very delicious.
A very nice sounding side dish, rather than the traditional squash dish I normally serve, thanks.
I was just getting tired of roasted butternut squash so this looks like a great change!
the color looks amazing! i have stayed away from butternut squash in the past, but this looks great!
thank you for your recipe. i made this tonight and i am surprised that my husband loved it. i love to tell you this: i am going to cook it again and i am going to introduce this dish to our guests next week!
I have a slight obsession with butternut squash, and this sounds perfect for a Thanksgiving side dish. I love your description of the texture – it makes me want to dive into a big serving :).