Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Butternut Squash with Brown Butter 3.3 (441) 9 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: EARL CARTER Prep Time: 8 mins Total Time: 35 mins Servings: 4 The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well. Ingredients 2 tablespoons unsalted butter 1 butternut squash (about 1 ¾ pounds), peeled, seeded, and cut into ¾-inch cubes ½ cup low-sodium canned chicken broth ¼ cup water 1 tablespoon dark-brown sugar Directions 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. 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. Rate it Print