Butternut squash

I love squash, although obviously I have trouble distinguishing between the various kinds, because the hardest part of this recipe was figuring out what butternut squash was. I bought acorn squash – my personal favorite – before I realized that I actually had two butternut squash in my fridge from the Foodbank Day a couple of weeks ago.

So THIS is what a butternut squash looks like:



Not at all like an acorn squash which looks like:


So, now that you know the difference, here’s a great BUTTERNUT SQUASH recipe. It’d be hard to do this with acorn squash because it’s really hard to peel it, which is necessary for this recipe which I found a couple of weeks ago and that’s about how long it took me to figure out what butternut squash was. I served it with grilled pork chops and brown rice – it was a lovely meal.

Glazed butternut squash



1 cup ready to use chicken broth
1 garlic clove, minced (I would skip the garlic the next time)
6 cups of butternut squash, peeled and chopped, about 1 inch cubes (this is about 2 squash)
1/4 cup dark brown sugar, firmly packed
2 tbsp butter
4 tsp fresh thyme leave, chopped (I’d use cilantro, I think, rather than thyme)
1/4 tsp freshly ground pepper


1.  Bring broth and garlic (if you use it) to a boil in a skillet set over medium-high heat. Stir in squash, brown sugar, butter, thyme (or whatever other spice you love) and pepper. Cook, covered, and stirring occasionally, for 5 to 7 minutes or until tender-crisp.

2.  Cook, uncovered, stirring occasionally, for 12 minutes. Increase heat to high and continue to cook until squash is lightly caramelized, glazed and liquid has reduced and pan is dry.



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