Stewed Butternut Squash
The warm flavors of freshly cooked butternut squash enhanced with TSTE®Ã‚Â® Fleur de Sel Sea Salt and a touch of butter make for a satisfying side dish. TSTE®Ã‚Â® Baker's Spice Blend provides the dish with enticing autumn aromas!
1 tsp. Fleur de Sel Sea Salt
4 Tbsp. butter
1-2 Tbsp. apple cider vinegar
¼ cup brown sugar
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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