Simple Braised Butternut Squash with Brown Sugar Glaze
Learn how to make tender, flavorful braised butternut squash using a simple method perfect for a comforting side dish.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Braising
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons unsalted butter
- 1/2 cup chicken or vegetable stock
- 1/4 cup brown sugar, packed
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the cubed butternut squash to the pot and cook, stirring occasionally, for 5 minutes until the edges begin to soften slightly.
- In a small bowl, whisk together the stock, brown sugar, apple cider vinegar, cinnamon, salt, and pepper.
- Pour the liquid mixture over the squash in the pot. Bring the liquid to a gentle simmer.
- Reduce the heat to low, cover the pot tightly, and let the squash braise for 20 to 25 minutes, or until the squash is fork-tender.
- Remove the lid and increase the heat to medium-low. Cook for another 5 to 7 minutes, stirring gently, until the liquid has reduced to a thick, syrupy glaze coating the squash.
- Serve immediately as a side dish for holiday meals.
Notes
- For easier peeling, you can microwave the whole butternut squash for 2 minutes before cutting.
- If you prefer a less sweet flavor, reduce the brown sugar to 2 tablespoons and add 1 teaspoon of fresh thyme leaves with the stock.
- This recipe works well in a slow cooker; cook on low for 3-4 hours after bringing the liquid to a simmer on the stovetop first.
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 22
- Sodium: 150
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 5
- Protein: 2
- Cholesterol: 6