Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Butternut Squash with Brown Butter 3.3 (441) 9 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: EARL CARTER Prep Time: 8 mins Total Time: 35 mins Servings: 4 The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well. Cook Mode (Keep screen awake) Ingredients 2 tablespoons unsalted butter 1 butternut squash (about 1 ¾ pounds), peeled, seeded, and cut into ¾-inch cubes ½ cup low-sodium canned chicken broth ¼ cup water 1 tablespoon dark-brown sugar Directions 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. 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. Originally appeared: Martha Stewart Living, November 2002 Rate It PRINT