My parents made yellow squash all the time when I was a child and I hated it. The only type of squash we ever had was yellow squash and to be honest with you I have never tried any other type of squash in my entire life until last week. I doubt I will ever eat yellow squash again, but there are plenty of other choices in the squash world.
Last week when my husband and I were at Trader Joe’s I found a butternut squash that intrigued me. Like I said before I have never had any other squash and for the price of $1.95 for a big squash I thought I would give it a try. My thought was …. What do I have to lose?
As apprehensive as I was about making the butternut squash it actually surprised me! I really liked it. Making it with this Martha Steward recipe it turned out tasting like a mild sweet potatoes. I was shocked at how much I liked it.
My husband was thrilled because he loves sweet potatoes and thought this tasted even better than sweet potatoes. I don’t know if I would go that far, but I must say this is a keeper recipe and so is butternut squash! You just never know what you might like you might like until you try it.
- 2 tablespoons unsalted butter
- 1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes
- 1/2 cup low-sodium canned chicken broth
- 1/4 cup water
- 1 tablespoon dark-brown sugar
- Heat butter in a large skillet over medium-high heat until golden brown.
- Add squash; sauté, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.
- Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes.
- Remove from heat, and season with salt and pepper.
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