We both love the different squashes available in stores year round, and this is a delightful way to prepare the butternut squash…..even the kids will eat it.
- 3/4 stick butter
- 1 3 1/2 (approx.) butternut squash, cut lengthwise in half, peeled and seeded
- 1/4 cups chicken broth
- 1/3-1/2 cup maple syrup
- 1 tbsp. minced fresh thyme
- 3-4 tbsp. whipping cream
- 1 pinch salt and pepper
Chop the squash into 1″ pieces. Melt the butter in a frypan over high heat, add the squash and saute for 60 seconds. Add the broth, syrup, thyme, salt and half the pepper.
Cover and reduce the heat,cooking for about 10 minutes until almost tender. Using a slotted spoon, remove the squash to a large bowl. Boil the remaining liquid in the frypan until it thickens – 4-5 minutes. Add the whipping cream and stir to incorporate.
Return the squash to the frypan and cook for another 4-5 minutes, turning so all sides are completely cooked through. Remove from the skillet and serve.