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Maple-Sage Braised Butternut Squash with Brown Butter and Toasted Pecans

A white bowl filled with glistening, cubed braised butternut squash topped with pecans and fresh parsley.
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This recipe shows you how to make tender butternut squash using the braising method, flavored with maple syrup, fresh sage, and finished with nutty brown butter and crunchy pecans. It is an easy butternut squash recipe for dinner.

Ingredients

Scale
  • 2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup pure maple syrup
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 fresh sage leaves, chopped
  • 1/4 cup pecan halves

Instructions

  1. Melt the 2 tablespoons of butter with the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the cubed butternut squash to the pot and cook for 5 minutes, stirring occasionally, until the edges begin to caramelize slightly.
  3. Pour in the broth and maple syrup. Add the thyme, salt, and pepper. Bring the liquid to a gentle simmer.
  4. Reduce the heat to low, cover the pot, and let the squash braise for 15 to 20 minutes, or until the butternut squash is fork-tender.
  5. Remove the lid. Increase the heat to medium-low and cook for another 3 to 5 minutes, allowing most of the liquid to reduce and thicken slightly around the squash. Stir in the chopped sage during the last minute of cooking.
  6. While the squash finishes, toast the pecans: Place the pecan halves in a small, dry skillet over medium heat. Cook for 3 to 4 minutes, stirring often, until fragrant. Remove from heat.
  7. To serve, transfer the braised butternut squash to a serving dish and spoon any remaining sauce over the top. Sprinkle with the toasted pecans.

Notes

  • For a richer flavor, you can brown the butter before adding it to the pot. Melt the 2 tablespoons of butter until it foams and brown bits form at the bottom, then add the olive oil and proceed with the recipe.
  • If you prefer a sweeter side dish, increase the maple syrup to 1/3 cup.
  • This slow cooked butternut squash side dish pairs well with roasted chicken or pork chops.

Nutrition

Find it online: https://miameal.com/braised-butternut-squash-recipe-tender-side-dish/