Martha Stewart's Butternut Squash with Brown Butter

I know, I know, this side dish belongs in a fall or winter dinner menu not when it’s almost summer. But, this delicious and filling vegetable recipe is so good you will want it anytime you can get your hands on some butternut squash. Luckily for me, organic butternut squash was available at my grocery store from a local farmer. I used salted butter and an extra dash of brown sugar but otherwise stuck to Martha’s recipe.

It was such a simple recipe with just two steps and minimal prep. I was able to get it prepped and cooked in about 30 minutes, which was perfect since my already butcher-prepared goat cheese stuffed chicken breasts were cooking in the oven for only 30 minutes as well.

©EverydayCookingAdventures 2013

I served my chicken and butternut squash with a basic handful of arugula dressed in a few drops of good-quality cold-pressed olive oil and balsamic vinegar. I also added some fresh ground black pepper and a dash of salt to the squash and the salad. All in all, this was a very simple meal (especially since my chicken dish was already prepped by my grocery store butcher and only needed to be thrown in the oven).

It was also a very scrumptious dish and looked pretty too, if I do say so myself. Finally, to make it vegetarian you could simply switch the chicken broth to vegetable broth and instead of butter use olive oil. Here’s my squash:

Butternut Squash with Brown Butter ©EverydayCookingAdventures 2013

Butternut Squash with Brown Butter

Martha Stewart Living, November 2002

Prep Time: 8 minutes

Total Time: 30 minutes

Yield Serves: 3

Ingredients

1 1/2 tablespoons unsalted butter

1 small butternut squash, peeled, seeded, and cut into 3/4-inch cubes*

1/4 cup low-sodium canned chicken broth

2 tablespoons water

1 tablespoon dark-brown sugar

Directions

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

2. Add chicken broth, water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.

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