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Ingredients
- 6 tablespoons (3/4 stick) butter
- 1 3- to 31/2-pound butternut squash, cut lengthwise in half, peeled, seeded, cut into 1-inch cubes
- 1 1/4 cups low-salt chicken broth
- 1/3 cup pure maple syrup
- 1 tablespoon minced fresh thyme
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon (or more) black pepper
Details
Servings 6
Preparation time 35mins
Cooking time 35mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
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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