Maple And Mustard Glazed Butternut Squash
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
42
Spice
43
Sweetness
69
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 cup
Pure Maple Syrup2 tbsps
Apple Cider Vinegar1 tbsp
Grain Mustard (whole-)1 tsp
Rosemary (chopped fresh)1 tsp
Worcestershire Sauce1 pinch
Crushed Red Pepper Flakes2 tbsps
Unsalted ButterDirections:
1
Cut the squash into bite-sized pieces
2
Heat the oil in a large skillet over medium heat
3
Working in batches, cook the squash, flipping until browned, about 5 minutes
4
Transfer to a bowl
5
Whisk together the maple syrup, vinegar, mustard, rosemary, Worcestershire sauce, pepper flakes, 2 1/4 cups water, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl
6
Return the skillet to medium heat and pour in the maple mixture, scraping up any brown bits from the bottom of the pan with a wooden spoon
7
Bring to a boil and return the squash to the pan
8
Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the liquid almost completely evaporates and the squash is cooked through and glazed, about 25 minutes
9
Remove from the heat, add the butter and gently stir until melted
10
Season with salt and pepper
11
Adjust the consistency of the glaze with 1 to 2 tablespoons of hot water if too thick
12
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