Maple-Braised Butternut Squash With Fresh Thyme |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From Bon Appetit, November 2010. Recipe by Diane Morgan. Ingredients:
6 tablespoons butter |
3 -3 1/2 lbs 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 black pepper (or more) |
Directions:
1. 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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