Maple-Braised Butternut Squash
Maple-Braised Butternut Squash could be just the gluten free, lacto ovo vegetarian, primal, and fodmap friendly recipe you've been looking for. One serving contains 102 calories, 0g of protein, and 7g of fat. This recipe serves 8. For 58 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Plenty of people really liked this side dish. This recipe from Tidy Mom has 2629 fans. From preparation to the plate, this recipe takes roughly 35 minutes. If you have turkey broth, ground pepper, dried thyme, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 8%, which is very bad (but still fixable). Similar recipes include Maple-braised Butternut Squash With Thyme, Braised And Glazed Butternut Squash, and Braised Collard Greens and Butternut Squash.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
5 tablespoons butter
1 teaspoon coarse kosher salt
1 teaspoon dried thyme, to garnish (optional)
1/4 teaspoon ground black pepper
1/3 cup maple syrup
1 1/2 cups turkey broth
Equipment:
frying pan
slotted spoon
bowl
Cooking instruction summary:
Melt butter in heavy large deep skillet over high heat. Add squash and sauté 1-2 minutes. Add broth, syrup, salt, and pepper and 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 thyme, if desired.
Step by step:
1. Melt butter in heavy large deep skillet over high heat.
2. Add squash and sauté 1-2 minutes.
3. Add broth, syrup, salt, and pepper and 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 thyme, if desired.
Nutrition Information:
covered percent of daily need
