Maple-Braised Butternut Squash with Thyme

It struck me yesterday that Thanksgiving is in less than 10 days. Where did the beginning of November go? Hell, where did 2010 go? I’ve been testing Thanksgiving recipes since the moment the temperature here in Arizona stopped reaching 90 degrees daily and now I finally get to share all this deliciousness with you. So stay tuned for Thanksgiving recipes of all sorts coming this week, possibly everyday down until the 25th! In each post I’ll be highlighting time saving tips by underlining so your Thanksgiving can be as smooth and stress-free as possible.

Recipe Rundown
Taste: Warm and sweet. I love this dish because all the flavors compliment each other beautifully.
Texture: Endlessly tender and syrupy.

Ease: The most difficult and time-consuming part of this recipe is preparing the butternut squash. If you are making this for Thanksgiving I would suggest peeling, seeding, and chopping and storing in the fridge a day ahead of time that way the dish comes together in less than 20 minutes on T-day.
Appearance: The squash has a beautiful glisten thanks to the syrup that makes each piece look like a gem.
Pros: Easy, simple, light.
Cons: Just the fact that butternut squash is a little high-maintenance.
Would I make this again? Definitely next autumn.

Maple-Braised Butternut Squash with Thyme
From Bon Appetit November 2010
Serves 6-8

  • 6 tablespoons butter
  • 1 3 – 3 1/2 butternut squash, halved lengthwise, peeled, seeded, cut into 1-inch cubes
  • 1 1/4 cups low-sodium chicken broth
  • 1/3 cup maple syrup
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon coarse kosher salt
  • 1/4 teaspoon or more freshly ground black pepper
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.

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7 Responses to “Maple-Braised Butternut Squash with Thyme”

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    Lauren — November 17, 2010 at 5:09 pm

    I have a slight obsession with butternut squash, and this sounds perfect for a Thanksgiving side dish. I love your description of the texture – it makes me want to dive into a big serving :).

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    Mrs Cook — November 17, 2010 at 6:28 pm

    thank you for your recipe. i made this tonight and i am surprised that my husband loved it. i love to tell you this: i am going to cook it again and i am going to introduce this dish to our guests next week!

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    3
    claire — November 17, 2010 at 6:42 pm

    the color looks amazing! i have stayed away from butternut squash in the past, but this looks great!

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    4
    Rivki Locker (Ordinary Blogger) — November 18, 2010 at 4:19 am

    I was just getting tired of roasted butternut squash so this looks like a great change!

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    Medifast Coupons — November 18, 2010 at 7:42 pm

    A very nice sounding side dish, rather than the traditional squash dish I normally serve, thanks.

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    6
    Jan — November 19, 2010 at 9:22 pm

    I made this — very easy and very delicious.

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    goodfoodlife — November 22, 2010 at 7:46 pm

    Oh sweet lord that looks good. I'm going to have to recommend this recipe to our members (in full disclosure I'm the communication guru for Full Circle in Seattle, WA). Our members love simple and tasty dishes. I'm sure this is going to become a favorite. Thanks Tessa.

    Gabriel

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