Saturday, January 04, 2014

Butternut Squash with Brown Sugar (Vegan Options)

This is from Martha Stewart. Mine did not caramelize (I didn't use brown sugar) but it was still good. Vegan Options in (). 
    • 2 tablespoons unsalted butter (Earth Balance, Olive Oil)
    • 1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes
    • 1/2 cup low-sodium canned chicken broth (Veggie Broth)
    • 1/4 cup water
    • 1 tablespoon dark-brown sugar (Rapadura)


  1. Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.
  2. Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.
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©2013 D.R.G.
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