Ingredients
- 6 tablespoons (3/4 stick) butter
- 1 3- to 3 1/2-pound butternut squash, cut lengthwise in half, peeled, seeded, cut into 1-inch cubes
- 1 1/4 cups low-salt chicken broth
- 1/3 cup pure maple syrup
- 1 tablespoon minced fresh thyme
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon (or more) black pepper
THE TECHNIQUE: BRAISED
- Braising (sautéing, then cooking low and slow in a bit of liquid) is most often associated with meat, but it's also a great way to cook veggies. Fibrous vegetables like butternut squash are the perfect candidate for braising. The braising liquid infuses the squash with flavor and makes it very tender.
Description
This Tender Maple-infused Squash Makes A Wonderful Thanksgiving Side Dish.
Bon Appetit Magazine
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