Braised and Glazed Butternut Squash

I made Braised and Glazed Butternut Squash.

INGREDIENTS:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic
  • 11/2 lbs. butternut or other winter squash, peeled and cut into 1/2- to 1-inch cubes
  • 1/4 cup vegetable stock or water
  • Salt and freshly ground black pepper
  • Chopped parsley leaves for garnish

METHOD:

  1. Put the oil and garlic in a large, deep skillet with a tight-fitting lid over medium heat. When the garlic begins to color, add the squash and stock and sprinkle with salt and pepper. Bring to a boil, cover, and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 15 minutes.

  2. Uncover the pan and raise the heat to medium-high. Cook, shaking the pan occasionally and stirring somewhat less often, until all the liquid is evaporated and the squash has begun to brown, 5 to 10 minutes. Turn the heat back down to low and cook until the squash is as browned and crisp as you like. Taste and adjust the seasoning, garnish, and serve.

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