Thursday, November 5, 2009
Butternut Squash With Brown Butter
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