Back Rub Butternut Squash with Brown Butter

• 2 Tablespoons-Unsalted Butter
• 1 Each-Butternut Squash-peeled, cubed
• To Drizzle-Olive Oil
• To Taste-Chef Troy’s Back Rub
• 1 Tablespoon-Brown Sugar
• Optional-Crushed Red Pepper
• 1 Cup-Chicken Stock
• To Taste-Fresh Thyme-sprigs, plus picked leaves for garnish

Directions

1. Warm butter over medium heat.
2. Stir occasionally until fragrant and starting to brown, about 5 minutes.
3. While butter is browning, drizzle squash with oil and toss to lightly coat.
4. Season with Back Rub, sugar, crushed red pepper and toss to coat.
5. Add to brown butter, raise heat to medium high and sear on spices to slightly char.
6. Cook, tossing squash to evenly char, about 5 minutes.
7. Add chicken stock, thyme, cover and lower heat to medium low.
8. Cook, stirring occasionally until tender, about 10-12 minutes.
9. Remove lid and reduce liquid by half.
10. Remove from pan with a slotted spoon, discard thyme, and place on a serving platter.
11. Drizzle over remaining sauce, garnish with thyme leaves and serve.