Thursday, November 5, 2009

Butternut Squash With Brown Butter


Serves 4

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


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.

Recipe:  Martha Stewart

No comments:

Post a Comment


Related Posts with Thumbnails