Candied Butternut Squash

3 cups peeled and diced butternut squash

3 tablespoons unsalted butter

2 packed tablespoons light brown sugar

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg (optional)

¼ teaspoon salt

 

Method

1. Bring a medium pot of salted water to a boil.  Add the squash and cook until tender, about 7 minutes.  Drain in a colander.

2. Melt the butter in a large skillet over medium-high heat.  Add the sugar and cook for 1 minute.  Add the squash and remaining ingredients and cook, stirring, until the squash is glazed, about 4 minutes.  Remove from heat and serve.