Bring to a Simmer:
1/4 cup chicken broth
2 T. honey
2 T. unsalted butter
Juice of 1 lemon
Pinches of nutmeg and red pepper flakes
Salt to taste
Add:
1/2 lb. butternut squash, peeled, thinly sliced
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Bring broth, honey, butter, lemon juice, and seasonings to a simmer in a nonstick skillet over medium-high heat.
Add squash and toss to coat with sauce. Reduce heat to medium and simmer, stirring occasionally, until squash is cooked and sauce is reduced and thickened, about 15 minutes.
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