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Maple-Braised Butternut Squash with Fresh Thyme Recipe

Maple-Braised Butternut Squash with Fresh Thyme Recipe

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  • 6 tablespoons (3/4 stick) butter
  • 1 3- to 3 1/2-pound butternut squash, cut lengthwise in half, peeled, seeded, cut into 1-inch cubes
  • 1 1/4 cups low-salt chicken broth
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon coarse kosher salt
  • 1/4 teaspoon (or more) black pepper

Recipe Preparation

  • Melt butter in heavy large deep skillet over high heat. Add squash; sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired.

Nutritional Content

One serving contains: Calories (kcal) 177.2 % Calories from Fat 43.2 Fat (g) 8.5 Saturated Fat (g) 5.4 Cholesterol (mg) 23.3 Carbohydrates (g) 25.6 Dietary Fiber (g) 2.9 Total Sugars (g) 11.2 Net Carbs (g) 22.7 Protein (g) 2.0 Sodium (mg) 174.1Reviews Section


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