Butternut Squash with Brown Butter


  • 2 tablespoons unsalted butter
  • 1 butternut squash (about 1 ¾ pounds), peeled, seeded, and cut into ¾-inch cubes
  • ½ cup low-sodium canned chicken broth
  • ¼ cup water
  • 1 tablespoon dark-brown sugar

1. 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. 2. Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely ...

View full recipe at SpringPad


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