Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Butternut Squash with Brown Butter 3.3 (441) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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