Maple-Butternut Squash

I was fortunate enough to make this dish out of home-grown ingredients from my friends and neighbors. Recipe slightly modified from here: link

  • 6 tablespoons of your favorite “butter”
  • 1 – 3 pound butternut squash – peeled, seeded, and cubed
  • 1 ¼ cup chicken broth
  • 1/3 cup pure maple syrup
  • 1 tablespoon fresh thyme – minced
  • 1 teaspoon coarse kosher salt
  • ¼ teaspoon fresh black pepper

Melt “butter” in a large deep skilled over medium-high heat. Add squash and sauté for 1 minute until coated. Add remaining ingredients and bring to a boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using a slotted spoon, temporarily transfer the squash to a large bowl. Boil down the liquid in the skillet until thickened, about 3 to 4 minutes or until volume is reduced to half. Return squash to skillet and continue to cook until tender, stirring occasionally, for an additional 3 to 4 minutes.


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