Butternut squash with brown butter

The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.

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

• Heat the butter in a large skillet over medium high heat until golden brown. Add the squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.
• 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

SERVES 4