Elevate your holiday table with this nutrient-dense, fiber-rich glazed butternut squash
Ingredients
- 1 large butternut squash, peeled and cubed (approx. 4 cups)
- 1/2 cup pure apple cider (unsweetened)
- 1/4 cup filtered water
- 1 Tbsp grade A maple syrup
- 2 tsp sugar in the raw (or coconut sugar for lower GI)
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/4 cup raw pecans, chopped
- 1 Tbsp fresh sage, finely chopped
- 1 tsp fresh thyme leaves
Recommended Ingredients:
Organic Pure Maple Syrup: View on Amazon
*Expert Tip: Choosing organic maple syrup provides essential minerals like manganese and zinc without synthetic pesticide residue.
Raw Halves Pecans: View on Amazon
*Expert Tip: Toasted raw pecans provide healthy monounsaturated fats that aid in the absorption of the squash
Instructions
- In a professional 12-inch nonstick skillet, combine the cubed butternut squash, apple cider, water, maple syrup, sugar, salt, and pepper.
- Bring the mixture to a gentle boil over medium-high heat. Once boiling, cover the skillet and reduce heat to low.
- Simmer for approximately 25 minutes, stirring occasionally to ensure the squash is evenly coated in the cider reduction.
- Remove the lid and increase the heat slightly for an additional 5 minutes. Cook until the liquid has thickened into a glossy glaze and the squash is fork-tender.
- Transfer the glazed squash to a serving bowl. Fold in the toasted pecans, fresh sage, and thyme. Serve immediately for peak aromatic intensity.
Kitchen Tech Box:
12-Inch Hard-Anodized Skillet: View on Amazon
A wide surface area is critical for the cider reduction process, allowing the sugars to caramelize without boiling the squash into a mushy texture.
Professional Notes
Storage: Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of apple juice to restore the glaze’s consistency.
Freezing: While the flavor remains intact, the cellular structure of butternut squash can become soft upon thawing. If freezing, we recommend pureeing the leftovers into a nutrient-dense soup base.
