Maple-Braised Butternut Squash

February 22, 2012 in Categories: , by

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I discovered this wonderful way of cooking butternut squash one evening when my oven was too full to add a pan of squash for roasting (my old go-to cooking method for squash).  It’s easy, quicker than roasting, and makes for a delicious side dish with just about any meat. 

 Ingredients:

 

1.    Heat coconut oil in a large pot over medium-high heat.  Once hot, add broth and maple syrup.  Add butternut squash and stir to coat.
2.    Cover and reduce heat to low and simmer for 16-20 minutes, until squash is soft and starting to absorb the liquid.
3.    Enjoy!

Comments

I have been reading your side vegetable recipes and bravo on coming up with minimum approachable ingredients and cooking methods. Totally reduces the intimidation factor. Excited to see how my family reacts! Thanks

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