Tender butternut squash and red potatoes are gently braised in our chicken broth and seasoned with thyme, rosemary and a touch of Dijon mustard. Serve this delicious side dish with roast chicken, turkey, beef, lamb, or pork.
- 1 tablespoon unsalted butter
- 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and cut in 1-inch pieces
- 1 pound potatoes, cut in 1-inch pieces (we like to leave them unpeeled, but peel them if you like)
- 1 medium onion, diced
- 1 teaspoon chopped fresh rosemary or 1 tablespoon chopped fresh parsley
- Salt and ground black pepper
- 1 tablespoon Dijon mustard
- 2 teaspoons Kitchen Accomplice Chicken Broth Concentrate or 4 teaspoons Kitchen Accomplice Organic Chicken Bone Broth Concentrate
- 1 cup hot water
- 3-5 sprigs fresh thyme
Melt the butter in a skillet over medium-high heat. Add the squash, potatoes and onions. Cook, stirring frequently, for about 10 minutes, until the vegetables have browned around the edges.
Add the rosemary (or parsley) and season with salt and ground pepper. Add the mustard, Kitchen Accomplice Chicken Broth Concentrate or Chicken Bone Broth Concentrate, and water, stirring to blend well. Scatter the thyme sprigs on top.
Bring to a boil, cover the skillet, and reduce the heat to low. Simmer for 10 minutes, until the vegetables are tender. Season to taste with more salt and pepper. Remove the thyme sprigs and season to taste with more salt and pepper.
Note: If the vegetables are tender but there is still a lot of broth left in the pan, remove the vegetables from the pan and set them aside, then increase the heat to high and boil the liquid, uncovered, until it reduces to a glaze. Return the vegetables to the pan and stir gently to coat them with the glaze before serving.