Butternut Squash with Brown Butter

By Addie

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

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

Preparation

Step 1

1. 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.

2. 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.
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REVIEWS:

Delicious! I also added and extra tablespoon of brown sugar....perfect fall recipe.

Awesome recipe! The squash melts in your mouth. It is really easy to make too!!! Love it!

Please add the sodium content to the recipes. It is the only thing that matters for me as far as nutritional content and very few sites offer this information. Thanks!

Martha, I love all your recipes but could you please supply the carb amount. We have diabetes in our family and need to know the carb numbers. Many thanks.

My aunt has been making this for years. She adds sauteed mushrooms. I think it is lovely.

This was a delicious recipe. The squash turns out soft yet browned on the edges and nicely carmelized at the end. I took kvicaire's advice and added extra brown sugar (2 tbs extra) and it was good with the extra sweetness. The salt gives a tasty combination of salt and sweet. Definitely one to try with all the wonderful fall squash!

This recipe was delicious, but next time I make it I will add another tablespoon of brown sugar!