Maple-Braised Butternut Squash with fresh Thyme


  • 6 Tablespoons butter
  • 1 3 – 3 1/2 pound butternut squash, peeled and cut into 1 inch cubes
  • 1 1/4 cup low sodium chicken broth
  • 1/3 cup pure maple syrup
  • 1 Tablespoon minced fresh thyme
  • 1 teaspoon coarse salt
  • 1/4 teaspoon black pepper (or to taste)


  1. Melt butter in a heavy skillet over high heat.  Add squash, saute 1 minute.  Add broth, syrup, thyme, salt and pepper; bring to boil.  Cover, reduce heat to medium and simmer for 8-10 minutes or until squash is almost tender.
  2. Remove squash from skillet with a slotted spoon.  Boil liquid in skillet until thickened, 3-4 minutes.
  3. Return squash to skillet.  Cook until tender, turning occasionally, 3-4 minutes.  Season with more pepper if desired.