Monday, January 23, 2012

Maple-Braised Carnival Squash

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

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.

Oh my. This is amazing and decadent.

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