Maple Braised Butternut Squash with Fresh Thyme (via Bon Appetit)

     As we close in on Thanksgiving, I figure the logical thing to do would be to give you some of my favorite recipes for the big meal. For me, side dishes are everything. Don't get me wrong, I love turkey. I have pretty much nailed down my turkey recipe. However, that bird doesn't shine without a brace-load of good side dishes. You know what I'm talking about. The potatoes, casseroles, stuffings, and such that are really where the damage to the waistline gets done.

     While I do have plenty of the standard side dishes, I do like to entertain other options. This butternut squash recipe is one of them. The wife is a huge squash fan, and when I found this recipe, I knew I had a winner. This really is an easy recipe, and fairly inexpensive. I used dried thyme and had no complaints. The dish is a good substitution for sweet potatoes. I will say you need to watch the time and temperature while you're cooking this or it can get a touch mushy (I have kindly included a picture of said mushiness from the first time I made it). Either way, it's simple and tasty. Good times!

Maple Braised Butternut Squash with Thyme (via Bon Appetit)

Ingredients

¾ stick (6 tablespoons) butter

1 3-3 ½ pound butternut squash, peeled, deseeded and cut into 1” cubes

1 ¼ chicken broth (low-sodium)

1/3 cup pure maple syrup

1 tablespoon fresh minced thyme (or 1 tsp dried)

1 teaspoon coarse kosher salt

¼ teaspoon (or more) black pepper

Directions

1. Melt butter in heavy large deep skillet over high heat. Add squash, saute 1 minute.
2. Add broth, syrup, thyme, salt and ¼ teaspoon pepper; bring to a boil. Cover, reduce heat to medium and cook 8-10 minutes, until squash is almost tender.
3. Using slotted spoon, transfer squash to large bowl. Boil liquid until thickened, 3-4 minutes.
4. Return squash to skillet. Cook until tender, turning occasionally, 3-4 minutes. Season with more pepper, if desired.

Good times!