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Butternut Squash w/ Maple Syrop

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

butternut squash.jpg

Melt butter in heavy large deep skillet over high heat. Add squash; sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to 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 more pepper, if desired.

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