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| Level: |
Easy |
| Total: |
50 min |
| Prep: |
25 min |
| Cook: |
25 min |
| Yield: |
6 servings |
Ingredients
- 1 small butternut squash, peeled, halved lengthwise and seeded (about 2 pounds)
- 2 tablespoons vegetable oil
- 1/4 cup pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole-grain mustard
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon Worcestershire sauce
- Pinch crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
Instructions
- Cut the squash into bite-sized pieces. Heat the oil in a large skillet over medium heat. Working in batches, cook the squash, flipping until browned, about 5 minutes. Transfer to a bowl.
- Whisk together the maple syrup, vinegar, mustard, rosemary, Worcestershire sauce, pepper flakes, 2 1/4 cups water, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
- Return the skillet to medium heat and pour in the maple mixture, scraping up any brown bits from the bottom of the pan with a wooden spoon. Bring to a boil and return the squash to the pan. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the liquid almost completely evaporates and the squash is cooked through and glazed, about 25 minutes.
- Remove from the heat, add the butter and gently stir until melted. Season with salt and pepper. Adjust the consistency of the glaze with 1 to 2 tablespoons of hot water if too thick.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
171 |
| Total Fat |
9 g |
| Saturated Fat |
3 g |
| Carbohydrates |
24 g |
| Dietary Fiber |
3 g |
| Sugar |
11 g |
| Protein |
1 g |
| Cholesterol |
10 mg |
| Sodium |
425 mg |
