Butternut Squash with Brown Butter

By LaLaCooks

The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.

Ingredients

• 2 tablespoons unsalted butter
• 1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes
• 1/2 cup low-sodium canned chicken broth
• 1/4 cup water
• 1 tablespoon dark brown-sugar

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Directions

Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.

Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.

From Martha Stewart Living,

November 2002