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. 



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!


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