Ingredients:
2 tablespoons unsalted butter
1 butternut squash, peeled and seeded, cut into 3/4 in cubes
1/2 cup cannned low sodium chicken broth
1/4 cup water
1 tablespoon dark brown sugar
coarse salt
fresh ground pepper
Directions:
Heat butter in a large skillet over med-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with fork about 16 minutes.
Add chicken broth, the water and brown sugar, cook until liquid has evaporated and squash is nicely carmelized, about 6 minutes.
Remove from heat, and season with salt and pepper.
Serve.
Servings: 4
Time preparation: 8 min.
Time total: 43 min.