The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.

　　

Ingredients

serves 4

　　2 tablespoons unsalted butter

　　1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes

　　1/2 cup homemade or low-sodium store-bought chicken broth

　　1/4 cup water

　　1 tablespoon dark-brown sugar

　　Coarse salt and freshly ground pepper

　　

Step 1

Heat the butter in a large skillet over medium-high heat until golden brown. Add the squash; sauté, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.

　　

Step 2

Add the chicken broth, water, and brown sugar; cook until the liquid has evaporated and the squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.