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Simple Braised Butternut Squash with Sage and Maple

Close-up of perfectly cooked, glazed braised butternut squash cubes topped with crispy sage leaves in a white bowl.
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Learn how to make tender, flavorful braised butternut squash perfect as a fall side dish using simple ingredients like sage and maple.

Ingredients

Scale
  • 2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small yellow onion, thinly sliced
  • 4 fresh sage leaves
  • 1/2 cup chicken or vegetable broth
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Heat the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the cubed butternut squash and sliced onion to the pot. Cook, stirring occasionally, for 5 to 7 minutes until the squash begins to lightly brown on the edges.
  3. Add the fresh sage leaves to the pot. Stir for 1 minute until the sage is fragrant.
  4. Pour in the broth and maple syrup. Bring the liquid to a gentle simmer.
  5. Reduce the heat to low, cover the pot tightly, and let the squash braise for 15 to 20 minutes, or until the squash is fork-tender.
  6. Remove the lid. Increase the heat to medium-low and cook for 2 to 3 minutes more, allowing the liquid to reduce slightly into a light glaze.
  7. Season with salt and pepper. Stir gently to coat the squash evenly before serving.

Notes

  • For a richer flavor, use brown butter instead of regular melted butter. Melt the butter slowly until the milk solids toast and turn brown.
  • If you prefer a sweeter side dish, increase the maple syrup to 3 tablespoons.
  • This recipe works well in a slow cooker; cook on low for 3 to 4 hours after an initial 10-minute sear on the stovetop.

Nutrition

Find it online: https://blissbatter.com/braised-butternut-squash-recipe/