This is the best butternut squash I’ve ever eaten in my entire life. I mean it. I don’t know if it’s just that I’d been nauseous and eaten only cereal and fruit for 3 days before eating this, but this squash was heaven in my mouth. Every little gem I popped in my mouth tasted better than the last, and I ended up having a giant bowl for dinner that night.
This would make a beautiful (and tasty, did I mention tasty?) Thanksgiving side dish if you’re looking for something that won’t occupy precious oven space on the big day. We enjoyed it as part of a meatless meal comprised of lots of delicious fall fruits and vegetables.
If you’re not yet a browned butter convert, please consider this recipe as a great gateway. Before you know it, you’ll be making brownies, chocolate chip cookies, iced oatmeal cookies, and more.
If nothing else, this might even make a squash convert of any haters in your family. Michael is not a squash person, but the not-too-squishy texture of the saute + caramelize method combined with the liquid gold that is the sauce made him think twice.
Also, I’d like to point out that, even though the words “browned butter” are in the title, there are only 2 tablespoons of butter for almost 2 pounds of squash, which I don’t think is that bad a ratio.
1. Browned butter is magic sauce
2. Make this right now. No, really. Right. Now.
p.s. New to butternut squash? I use this method for peeling and dicing it. It’s the best I’ve ever tried.Print
- 1 (1 3/4-2 lb) butternut squash, peeled, seeded, and diced
- 2 Tbsp butter
- 3/4c water
- 1 Tbsp brown sugar
- salt and pepper to taste
- Melt butter in a large saute pan over medium heat. Continue cooking until butter has browned and smells nutty/caramel-y. Add squash cubes to the pan and toss to coat (careful of spatters!). Saute squash over medium heat until easily able to be pierced with a fork, about 15 minutes (depending on size of cubes).
- Add water and brown sugar to the pan and bring to a boil over medium-high heat. Continue cooking until liquid is almost entirely absorbed and squash is caramelized, about 5-10 minutes longer. Salt and pepper to taste.
Squash can be peeled, seeded, and diced a day ahead of time for easier preparation on the day you plan on cooking it. Dice and store in an airtight container or plastic zip-top bag in the refrigerator until ready to cook.
Recipe adapted from Martha Stewart