- 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.