Name: Maple-Braised Butternut Squash with Fresh Thyme
Cook time: 35 minutes
Total time: 35 minutes
Yield: Makes 6 to 8 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

The technique: Braising (sautéing, then cooking low and slow in a bit of liquid) is most often associated with meat, but it's also a great way to cook veggies.
The payoff: Fibrous vegetables like butternut squash are the perfect candidates for braising. The braising liquid infuses the squash with flavor and makes it very tender.

Recipe notes

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