The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.
Recipe information
Yield
serves 4
Ingredients
2 tablespoons unsalted butter
1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes
1/2 cup homemade or low-sodium store-bought chicken broth
1/4 cup water
1 tablespoon dark-brown sugar
Coarse salt and freshly ground pepper
Preparation
Step 1
Heat the butter in a large skillet over medium-high heat until golden brown. Add the squash; sauté, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.
Step 2
Add the chicken broth, water, and brown sugar; cook until the liquid has evaporated and the squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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