Maple-Braised Butternut Squash with Fresh Thyme |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The technique: Braising (sautéing, then cooking low and slow in a bit of liquid) is most often associated with meat, but it's also a great way to cook veggies. The payoff: Fibrous vegetables like butternut squash are the perfect candidates for braising. The braising liquid infuses the squash with flavor and makes it very tender. 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 |
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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