Lemon Honey Braised Squash
Brighten up your table with the irresistible fusion of sweet, tangy, and savory flavors in Lemon Honey Braised Squash. This easy yet elegant dish features tender cubes of butternut squash gently braised in a luscious blend of honey, fresh lemon juice, and aromatic thyme, all brought together with the richness of butter and a hint of garlic. The result? A beautifully caramelized glaze that clings to every bite, striking the perfect balance of sweetness and acidity. Ready in just 50 minutes, this versatile side dish pairs seamlessly with roast chicken, grilled fish, or hearty vegetarian mains. Packed with vibrant flavors and wholesome ingredients, Lemon Honey Braised Squash is a must-try recipe for any season, delivering both comfort and sophistication to your weeknight dinner or festive gathering.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) butternut squash
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves (minced) garlic
- 1 cup chicken or vegetable broth
- 3 tablespoons honey
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon (chopped) or 2 sprigs (optional) fresh thyme
- 0.5 teaspoons (or to taste) salt
- 0.25 teaspoons (or to taste) black pepper
Instructions
Peel the butternut squash, remove the seeds, and cut the flesh into 1-inch cubes.
In a large skillet or sauté pan, heat the olive oil and butter over medium heat until the butter is melted and frothy.
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
Add the cubed butternut squash to the pan, stir gently to coat in the butter and oil, and cook for 5 minutes, allowing the squash to start browning slightly.
Pour in the chicken or vegetable broth, honey, lemon zest, and lemon juice. Stir to combine.
Sprinkle the mixture with salt, black pepper, and fresh thyme. If using thyme sprigs, place them on top of the squash.
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pan with a lid and let the squash braise for 20–25 minutes, stirring occasionally, until the squash is tender and the liquid has reduced to a glaze.
Remove the lid, increase the heat slightly, and cook for an additional 2–3 minutes to thicken the glaze further, if necessary.
Discard the thyme sprigs (if used), taste, and adjust seasoning with more salt or pepper if needed.
Transfer the Lemon Honey Braised Squash to a serving dish and garnish with a sprinkle of fresh thyme if desired. Serve warm.
Nutrition Facts
Calories |
1046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2086 mg | 91% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 70.9 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2731 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
