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.
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Serves: 2-4
Ingredients:
- 2 lbs butternut squash, peeled and cut into 1” chunks
- 2 Tbsp extra virgin coconut oil
- ¼ cup chicken broth
- ¼ cup maple syrup
- 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.
- Cover and reduce heat to low and simmer for 16-20 minutes, until squash is soft and starting to absorb the liquid.
- Enjoy!
The Stomach Acid Connection
I bet this would work well in the pressure cooker.
This was AMAZING!!!!
Yes please! We’ve totally never thought to do this before, love the idea!
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
I can see a soup, made in the crockpot with these ingredients and an imersion blender at the end…….Little more chicken broth maybe, hmmmmmm.
Thinking – yams or sweet potatoes also.
Love the soup idea….
I would love to try this recipe but have a really hard time peeling a butternut squash with arthritis in my fingers and wrists…any suggestions???
We loved this, although I found it a tad too sweet. I might try making it with less maple syrup the next time. or maybe it was just naturally sweet squash. This recipe is a keeper –easy, tasty, healthy, lovely on the plate, and pleasing to the palate!