Maple Braised Butternut Squash Side Dish
This post may contain Amazon or other affiliate links. As an Amazon associate, I earn from qualifying purchases.
A simple, sweet, and easy Maple Braised Butternut Squash Side Dish will cozy up just about any meal. The sweet nutty squash is braised with turkey broth, butter, and maple syrup and seasoned with fresh thyme for the ultimate fall side dish.
If you enjoy butternut squash as much as we do, be sure to check out my Southwest Black Bean Stuffed Butternut Squash, Smoked Gouda Dip With Butternut Squash, our favorite Butternut Squash Soup, and Pumpkin Alfredo with Butternut Squash Ravioli.
Table of Contents
Maple Braised Butternut Squash
We celebrated our oldest daughter’s birthday a while back by going out to dinner and it did not disappoint! If you’re in the St. Louis area, check out Annie Guns in Chesterfield Bottoms, where Chef Lou Rook, III creates irresistible dishes.
My filet was exceptional, the mashed potatoes were dreamy, and the butternut squash side was the star of the meal! It was incredibly tender with a hint of maple. The waitress even shared how easy it is to make the maple braised butternut squash side dish!
What Is Braising?
Braising is a cooking method that combines dry and moist heat to create tender, flavorful dishes. It starts with searing food at a high temperature to develop a caramelized exterior, followed by slow cooking in a covered pot with a small amount of liquid, like broth or wine. This method makes tougher cuts of meat and hearty vegetables tender while infusing them with rich flavors, resulting in comforting and delicious meals.
Why We Love Easy This Butternut Squash Side Dish
I knew this would be a perfect side dish for Thanksgiving dinner, but I couldn’t wait to try it. I gave it a test run and was thrilled it turned out just as delicious as it did at the restaurant!
The maple syrup beautifully complements the braised butternut squash, giving each piece a mouthwatering glisten.
- Sweet and Savory: The maple syrup adds just the right touch of sweetness, balanced by savory turkey broth and thyme.
- Rich and Comforting: Each bite is packed with flavor, bringing a warm, comforting touch to any meal.
- Simple Ingredients: Turkey broth, butter, maple syrup, and fresh thyme make this a quick, flavorful dish without complicated ingredients.
- Versatile Side: Pairs well with roasted meats, holiday spreads, or even a simple weeknight meal.
How Do You Cut Up Butternut Squash
With just four main ingredients, you would be hard-pressed to find a dish that is this easy to prepare. The hardest or most time-consuming part was cutting up the butternut squash. I learned how to peel and cut a butternut squash at by watching a video on SimpleRecipes.
You could also cut the squash in half, scoop out the seeds, then cut each half lengthwise into 1-inch strips. This makes it easy to lay each piece on its sides and cut away the skin.
If you were making this side dish for Thanksgiving, I think you could do this part a day ahead and store the cut squash in the refrigerator.
What Pan Should You Use To Braise Butternut Squash
My Le Creuset Braiser was perfect for cooking this butternut squash dish, but you could also use a large, deep skillet.
Even if you are not hosting Thanksgiving, this Maple Braised Butternut Squash dish reheates perfectly. So you should have no problem traveling with it and reheat it before serving.
More Butternut Squash Recipes
Creamy Butternut Squash Pasta at Two Peas and Their Pod
Butternut Squash Chipotle Chili with Avocado at Cookie and Kate
Butternut Squash and Apple Soup at Just a Taste
Butternut Squash, Arugula and Bacon Quiche at Gimme Some Oven
Butternut Squash Lasagna at Simple Bites
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
MAPLE-BRAISED BUTTERNUT SQUASH
A simple sweet and easy Maple Braised Butternut Squash recipe that will cozy up just about any meal. The squash is braised with turkey broth, and maple syrup and seasoned with fresh thyme for the ultimate fall side dish.
Ingredients
- 5 tablespoons butter
- 1 (3 – 3 1/2 pound) butternut squash, halved lengthwise, peeled, seeded, cut into 1-inch cubes
- 1 1/2 cups turkey broth
- 1/3 cup maple syrup
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried thyme, to garnish (optional)
Instructions
- Melt butter in a heavy large deep skillet over high heat.
- Add squash and sauté 1-2 minutes.
- Add broth, syrup, thyme, salt, and pepper and bring to boil.
- Cover, reduce heat to medium and cook until squash is almost tender 8 to 10 minutes.
- Using a slotted spoon, transfer squash to a large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes.
- Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with thyme, if desired.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 142Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 519mgCarbohydrates: 14gFiber: 0gSugar: 12gProtein: 1g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
Tidymom is a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.
Pinned! Love butternut squash!
We literally have butternut squash at least 2x a week. Typically I simply drizzle olive oil over the chucks of squash and roast in a 425F degree oven. Last night I decided to add a little maple syrup to it and my family preferred just the evoo. I guess that’s what they’ve been use to eating all these years. I too was testing it for company on Thanksgiving. Personally I thought it tasted great with just a hint of sweetness. That said, I didn’t try it with the turkey stock. I’ve never tried Annie Gunn’s but have tried Cardwell’s and begged for their recipe years ago. I have it stashed someplace – I should try to find it. Next time I’ll try your version. Thanks for sharing.
This squash looks totally perfect. Awesome recipe!
This sounds delish, as do all the recipes you share, and another must-try for me, because we do eat butternut squash around here. Another way to fix it. “)
Thank you for this neat recipe! It would be a nice alternative to the traditional side dishes on Thanksgiving (and year round).
This looks delicious and I love the color! Would make a perfect addition to Thanksgiving dinner.
just happen to have a butternut squash needing to be used.
this was really good, I added a bit of red chili pepper, nice!
thanks for the idea
i love butternut squash! your recipe sounds awesome!
I can’t believe you’ve never cooked butternut squash! It’s one of my favorite things to make…and to eat! And I’m loving this method of cooking it. I bet the savory-sweet combo is just amazing.
I need this in my life. I am all about the maple squash.
It looks delicious, just my kind of side dish!
WOW! This looks amazing! My mouth is watering! If you get a chance, please link up to my link party: http://suburbsmama.blogspot.com/2013/11/sunday-linky-36.html
Yum! Isn’t butternut squash just awesome. I just used it to make a pie actually. Since I’ve got a few left, I think I’ll give this a try!
Made this for Thanksgiving, but instead of putting the squash back in to the liquid, I finished it all in a crock pot to transport to my daughter’s house. I’ll do that again for Christmas, because her boyfriend, a veggie hater, just LOVED this! Thanks!