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Maple-Braised Butternut Squash with Thyme
Maple-Braised Butternut Squash with Thyme is the perfect hearty, healthy, and slightly sweet autumn side dish recipe.
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
to 8 servings
Author
Tessa Arias
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
Instructions
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.
From
Bon Appetit
November 2010