Carmelized Butternut Squash

Yummy way to eat some of that leftover/really cheap squash. (I got an entire squash for 80 cents this week.)
Ingredients:
2 tablespoons butter
1 butternut squash (about 1 3/4 pounds), peeled (veggie peeler worked great), seeded, and cut into 3/4-inch cubes
1/2 cup low-sodium canned chicken broth
1/4 cup water
1 tablespoon dark brown-sugar (I added 2 T)

Directions:
Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.

Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.