Monday, November 29, 2010

Maple-Braised Butternut Squash with Fresh Thyme

This one was a smash hit at Thanksgiving this year. Straight outta Bon Appetit made by the loving hands of Brittany Lyons.

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

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 braining. The braising liquid infuses the squash with flavor and makes it very tender.

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.

Nutritional Information
One serving contains:
Calories (kcal) 177.2
% Calories from Fat 43.2
Fat (g) 8.5
Saturated Fat (g) 5.4
Cholesterol (mg) 23.3
Carbohydrates (g) 25.6
Dietary Fiber (g) 2.9
Total Sugars (g) 11.2
Net Carbs (g) 22.7
Protein (g) 2.0
Sodium (mg) 174.1

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