Maple-Braised Carnival Squash

This Boistfort recipe is incredible. I can barely stand to look at the picture without eating what's in it.

Ingredients:
6 T. butter
One 3-to-3 1/2-lb. carnival squash, butternut squash, or other winter squash (halved lengthwise, peeled, seeded, and cut into 1-inch chunks)
1 1/4 c. chicken broth (I made some with Better than Bouillon)
1/3 c. maple syrup (none of that Aunt Jemima fake crap)
1 T. minced fresh thyme leaves (or some dried thyme, which is what I used, because we didn't have any fresh)
Freshly ground black pepper
Coarse salt, to taste

Melt the butter in a very large, heavy-bottomed skillet over high heat. Add the chunks of squash, and sauté for 1 minute. Add the broth, syrup, and thyme. Bring to a boil. Then cover the skillet and reduce the heat to medium. Continue to cook until the squash is tender--8 minutes or so. Using a slotted spoon, transfer the cooked squash to a bowl. Boil the liquid in the skillet, uncovered, until thickened--4 minutes or so. Return the squash to the skillet, and toss to coat it with the reduced sauce. Add some pepper, then taste and add salt if desired.

Comments:
Oh my. This is amazing and decadent.