By Brian Faulkner On
Braised Butternut Squash
This will become your go-to squash recipe for fall. It’s that easy to prepare. Puree to make a soup and serve with crisp grilled cheese sandwiches.
- 2 tbsp butter
- 1 shallot, minced
- 2 lbs BCfresh butternut squash, peeled, seeded, cubed in 1-inch pieces
- ½ cup chicken broth
- 1 tsp minced fresh thyme leaves
- Salt and freshly ground pepper
- Heat the butter in a large saucepan. Add the shallot and cook, stirring occasionally, until golden, about 4 minutes. Add the squash, broth, thyme, and seasoning to taste. Stir, cover, reduce heat, and cooked until squash is tender, 16 to 20 minutes. Adjust the seasonings and serve immediately.