Butternut Squash with Brown Butter

The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.

  • Prep:
  • Total Time:
  • Servings: 4
Butternut Squash with Brown Butter

Photography: EARL CARTER

Source: Martha Stewart Living, November 2002

Ingredients

  • 2 tablespoons unsalted butter
  • 1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes
  • 1/2 cup low-sodium canned chicken broth
  • 1/4 cup water
  • 1 tablespoon dark-brown sugar

Directions

  1. Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.

  2. Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.

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