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recipe_379_3810010
Stewed Butternut Squash
The warm flavors of freshly cooked butternut squash enhanced with TSTE®Ã‚® Fleur de Sel Sea Salt and a touch of butter make for a satisfying side dish. TSTE®Ã‚® Baker's Spice Blend provides the dish with enticing autumn aromas!
The warm flavors of freshly cooked butternut squash enhanced with Fleur de Sel Sea Salt and a touch of butter make for a satisfying side dish. Baker's Spice Blend provides the dish with enticing autumn aromas!
2 tsp. Baker's Spice Blend
1 tsp. Fleur de Sel Sea Salt
1 tsp. Fleur de Sel Sea Salt
3 large butternut squash
4 Tbsp. butter
1-2 Tbsp. apple cider vinegar
¼ cup brown sugar
4 Tbsp. butter
1-2 Tbsp. apple cider vinegar
¼ cup brown sugar
Prep Time
15 mins.
Total Time
50 mins.
Cook Time
35 mins.
Yield
6 servings
CUT off the ends of each squash. Use a vegetable peeler or paring knife to peel the squash. Cut each squash in half and then use a large metal spoon to scoop out the seeds. Cut the remaining squash into 1-inch cubes.
PLACE the cubed squash in a large sauce pan. Cover the cubes in water and bring to a boil. Cook the squash over medium heat until tender, about 30-35 mins.
STRAIN squash and return it to the pan. Mash using a potato masher.
ADD butter, vinegar, brown sugar, Baker's Spice Blend, and Fleur de Sel Sea Salt into the squash. Stir and continue to cook over low heat until all ingredients are hot.
PLACE the cubed squash in a large sauce pan. Cover the cubes in water and bring to a boil. Cook the squash over medium heat until tender, about 30-35 mins.
STRAIN squash and return it to the pan. Mash using a potato masher.
ADD butter, vinegar, brown sugar, Baker's Spice Blend, and Fleur de Sel Sea Salt into the squash. Stir and continue to cook over low heat until all ingredients are hot.
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