Maple and Mustard Glazed Butternut Squash

Total Time:
50 min
25 min
25 min

6 servings

  • 1 small butternut squash, peeled, halved lengthwise and seeded (about 2 pounds)
  • 2 tablespoons vegetable oil
  • 1/4 cup pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Worcestershire sauce
  • Pinch crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • Cut the squash into bite-sized pieces. Heat the oil in a large skillet over medium heat. Working in batches, cook the squash, flipping until browned, about 5 minutes. Transfer to a bowl.

  • Whisk together the maple syrup, vinegar, mustard, rosemary, Worcestershire sauce, pepper flakes, 2 1/4 cups water, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.

  • Return the skillet to medium heat and pour in the maple mixture, scraping up any brown bits from the bottom of the pan with a wooden spoon. Bring to a boil and return the squash to the pan. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the liquid almost completely evaporates and the squash is cooked through and glazed, about 25 minutes.

  • Remove from the heat, add the butter and gently stir until melted. Season with salt and pepper. Adjust the consistency of the glaze with 1 to 2 tablespoons of hot water if too thick.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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