If you love butternut squash (and I do!), scroll down for more vegetarian and vegan butternut squash recipes to try.
- 1 medium butternut squash, peeled and chopped
- 3/4 cup vegetable broth
- 2 tsp soy sauce
- 1 tbsp maple syrup
- rice or other whole grains (optional)
Cover, and bring to a slow simmer. Allow to cook for about 20 minutes or until squash is soft, stirring before serving.
Serve over rice, or another whole grain if desired. This sweet and salty squash is also tasty on its own.