Martha Stewart Butternut Squash with Brown Butter

Martha Stewart butternut squash with brown butter turns cubed squash, nutty browned butter and a splash of brown sugar into a caramelized side dish in 35 minutes. It's an easy fall side dish for weeknight dinners, Thanksgiving or cozy Sunday suppers, and it needs only a few simple ingredients.

Let the butter turn golden brown before the squash goes in, because that nutty flavor coats every cube from the first minute. Add the squash too early and you get plain, buttery squash with none of that depth.

Martha finishes the squash with chicken broth, water and brown sugar, which cook down into a glaze instead of a sauce. Peeling the squash with a harp-shaped vegetable peeler, as she suggests, also makes the prep much faster than using a knife.

Martha Stewart Butternut Squash with Brown Butter

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

8

minutes

Cooking time

27

minutes

Calories

130

kcal

Cubed squash sautes in browned butter until tender, then a quick broth and brown sugar glaze cooks down around it. You end up with soft centers and sticky, caramelized edges.

Ingredients

• 2 tablespoons unsalted butter
  

• 1 butternut squash (about 1 ¾ pounds), peeled, seeded, and cut into ¾-inch cubes
  

• 1/2 cup low-sodium canned chicken broth
  

• 1/4 cup water
  

• 1 tablespoon dark-brown sugar
  

Directions

• Brown the butter: Heat 2 tablespoons unsalted butter in a large skillet over medium-high heat. Let it cook until it turns golden brown and smells nutty.
• Saute the squash: Add the cubed butternut squash, about 1 3/4 pounds peeled, seeded and cut into 3/4-inch pieces. Stir occasionally for about 16 minutes, until the cubes are golden brown and tender when pierced with a fork.
• Add the glaze: Pour in 1/2 cup low-sodium chicken broth, 1/4 cup water and 1 tablespoon dark brown sugar. Cook for about 6 minutes, until the liquid has evaporated and the squash looks nicely caramelized.
• Season and serve: Take the skillet off the heat and season with salt and pepper. Then spoon the squash into a bowl and serve it warm.

Tools for this recipe

• OXO swivel vegetable peeler, Victorinox Fibrox 8-inch chef's knife, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

What is the easiest way to peel butternut squash?

A vegetable peeler works best, and the harp-shaped kind is especially good at it. Trim both ends first so the squash sits flat, which makes peeling safer and quicker.

Can I use vegetable broth instead of chicken broth?

Yes, low-sodium vegetable broth works the same way and keeps the dish vegetarian. Stick with low-sodium either way, because the liquid reduces and the saltiness concentrates.

How do I store leftover butternut squash?

Keep it in an airtight container in the fridge for up to 4 days. Reheat it in a skillet over medium heat for a few minutes so the edges stay caramelized.

Can I make this ahead for a holiday meal?

You can peel and cube the squash up to 2 days ahead and keep it covered in the fridge. Cook it just before serving, since the browned edges are best fresh from the skillet.

Why isn't my squash browning?

The skillet is probably crowded or the heat is too low, which makes the squash steam instead of sear. Use a large skillet, keep the heat at medium-high and stir only now and then so the cubes get time to color.