Recipe courtesy of Food Network
Maple and Mustard Glazed Butternut Squash
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 171
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 1
- Cholesterol
- 10
- Sodium
- 425
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
Ingredients
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
Directions
- 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.
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