Adapted from Bon Appetit Magazine, November 2010 issue
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 perfect candidates for braising. The braising liquid infuses the squash with flavor and makes it very tender.
6 tablespoons (3/4 stick) butter
One 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
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.
