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Best Easy Caramelized Maple Brown Butter Squash Recipe

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This quick caramelized maple brown butter squash recipe is exactly what weeknight cooking should be—fast, forgiving, and so good you’ll forget it was an accident. It takes about 25 minutes from start to finish, uses one pan, and turns a humble vegetable into the kind of side dish that steals the show.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 3 tablespoons unsalted butter
  • 2 tablespoons pure maple syrup
  • ½ teaspoon kosher salt (use ¼ teaspoon if using fine table salt)
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme or rosemary, chopped (optional)
  • Pinch of cayenne pepper or red pepper flakes (optional)

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into 1-inch cubes. Pat the cubes dry with paper towels.
  2. Start the brown butter: Place a large skillet over medium heat. Add the butter and let it melt, swirling occasionally. The butter will foam and bubble. Continue swirling until the foam subsides and brown specks form at the bottom, and it smells nutty and toasty (about 2-3 minutes). Immediately add the squash cubes.
  3. Sear the squash: Spread the squash in a single layer in the skillet. Do not stir for the first 3 minutes. After 3 minutes, stir and let cook for another 3 minutes without stirring. Repeat one more time until the squash is tender and has deep caramelized spots (total 8-10 minutes).
  4. Add the maple syrup: Drizzle the maple syrup over the squash and stir to coat. Cook for about 1 minute, stirring constantly, until the syrup bubbles and caramelizes.
  5. Season and finish: Sprinkle the salt and pepper over the squash and stir. If using herbs or cayenne, add them now. Taste and adjust seasoning if needed.
  6. Serve immediately: Transfer to a serving dish and enjoy hot, while the caramelized edges are at their crispiest.

Notes

Don’t skip drying the squash—wet squash steams instead of sears. Use a hot pan and don’t overcrowd it. Watch the brown butter carefully as it can go from perfect to burnt in seconds. Let the squash sit undisturbed for a few minutes to develop crispy edges. For best results, serve immediately.

Nutrition

Keywords: caramelized squash, maple brown butter squash, easy squash recipe, butternut squash side dish, quick vegetable side, fall side dish, one-pan squash

Find it online: https://recipebelle.com/best-easy-caramelized-maple-brown-butter-squash-recipe/