Maple-Glazed Butternut Squash
- 4 pounds butternut squash
- 3 tablespoons unsalted butter
- 6 tablespoons maple syrup, preferably Grade B 1Â teaspoon salt
- ½ teaspoon coarsely cracked black pepper (crush in a mortar or under a heavy saucepan)
Instructions:
Sautéed cubes of butternut squash with a simple maple syrup glaze is an excellent side dish, and much easier to prepare than winter squash recipes that require long baking.
- Peel the squash with a sturdy vegetable peeler. Using a large knife, cut into 1-inch pieces, discarding the seeds. (The squash can be prepared, covered and refrigerated, for up to 8 hours.)
- In a very large skillet, heat the butter over mediumhigh heat. Add the squash and cover. Cook, stirring occasionally, until the squash is lightly browned and almost tender, about 12 minutes.
- Stir in the maple syrup and season with the salt and pepper. Cook, uncovered, stirring occasionally, until the cooking liquid has reduced to a glaze and the squash is tender, about 5 minutes. Serve immediately.