Glazed Butternut Squash with Parsley
1 cup (250 mL) vegetable broth
1 garlic clove, minced
6 cups (1.5 L) butternut squash, peeled and chopped, about 1-inch cubes (2.5 cm)
1/4 cup (60 mL) dark brown sugar, firmly packed
2 tbsp (30 mL) oil
4 tsp (20 mL) fresh parsley, chopped
1/4 tsp (1 mL) freshly ground pepper
Bring broth and garlic to a boil in a skillet set over medium-high heat. Stir in squash, brown sugar, oil, parsley and pepper. Cook, covered and stirring occasionally, for 5 to 7 minutes or until tender-crisp.
Cook, uncovered, stirring occasionally, for 12 minutes. Increase heat to high and continue to cook until squash is lightly caramelized, glazed and liquid has reduced and pan is dry.
Pairs Well With
Jim's mom made this quick and easy side dish for us for Thanksgiving and we loved it so here's the recipe! Fresh thyme could also be great instead of parsley.