How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Maple-Braised Butternut Squash With Fresh Thyme ?

You need 7 ingredients. The key ingredients include: 6 tablespoons (3/4 stick) butter, 1 3- to 31/2-pound butternut squash, cut lengthwise in half, peeled, seeded, cut into 1-inch cubes, 1 1/4 cups low-salt chicken broth, 1/3 cup pure maple syrup, and more.

Is Maple-Braised Butternut Squash With Fresh Thyme suitable as vegetarian?

Yes, Maple-Braised Butternut Squash With Fresh Thyme falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Maple-Braised Butternut Squash With Fresh Thyme ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Maple-Braised Butternut Squash With Fresh Thyme Recipe

Name: Maple-Braised Butternut Squash With Fresh Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons (3/4 stick) butter; 1 3- to 31/2-pound butternut squash, cut lengthwise in half, peeled, seeded, cut into 1-inch cubes; 1 1/4 cups low-salt chicken broth; 1/3 cup pure maple syrup; 1 tablespoon minced fresh thyme; 1 teaspoon coarse kosher salt; 1/4 teaspoon (or more) black pepper

Maple-Braised Butternut Squash With Fresh Thyme – a delicious recipe with butter, butternut, low-salt, maple syrup, thyme, coarse kosher salt. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

6 tablespoons (3/4 stick) butter
1 3- to 31/2-pound butternut squash, cut lengthwise in half, peeled, seeded, cut into 1-inch cubes
1 1/4 cups low-salt chicken broth
1/3 cup pure maple syrup
1 tablespoon minced fresh thyme
1 teaspoon coarse kosher salt
1/4 teaspoon (or more) black pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
509 kcal
Category
Vegetarian

Eats Now Editorial Team

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Maple-Braised Butternut Squash With Fresh Thyme

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