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

Ingredients

• 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

Directions

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.