Maple-Braised Butternut Squash with Fresh Thyme
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1/3 cup pure maple syrup
- 1 teaspoon coarse kosher salt
- 1 tablespoon minced fresh thyme
- 6 tablespoons (3/4 stick) butter
- Carbohydrate 61 g(20%)
- Cholesterol 23 mg(8%)
- Fat 9 g(14%)
- Fiber 9 g(36%)
- Protein 5 g(11%)
- Saturated Fat 6 g(28%)
- Sodium 267 mg(11%)
- Calories 316
Preparation Melt butter in heavy large deep skillet over high heat. Add squash; sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired.
Preparation Melt butter in heavy large deep skillet over high heat. Add squash; sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired.
