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You are here: Home / Recipes / Side Dishes / Maple-Braised Butternut Squash

Maple-Braised Butternut Squash

February 22, 2012 //  by Dr. Sarah Ballantyne, PhD

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About Dr. Sarah Ballantyne, PhD

Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

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.

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Print

Maple-Braised Butternut Squash

Prep 5 mins

Cook 30 mins

Total 35 mins

Yield 2-4 servings

Ingredients

  • 2 lbs butternut squash, peeled and cut into 1” chunks
  • 2 Tbsp coconut oil
  • ¼ cup chicken broth
  • ¼ cup maple syrup
  • salt, to taste

Instructions

  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. Salt to taste.
  3. Enjoy!

 

 

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Category: Side Dishes

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