Butternut Squash with Browned Butter and Thyme

If you have only one oven in your kitchen, any Thanksgiving side dishes you prepare generally need to be made on the stovetop, as the turkey is taking central stage in the oven. Here is a simple butternut squash side that you can easily do on the stove. The trick to this dish is browning the butter before adding the squash, so that the squash absorbs some of the complex and wonderful browned butter flavors, before it too is browned.

Butternut Squash with Browned Butter and Thyme Recipe

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Yield: Serves 3 to 4.


  • 1 1/2 pounds butternut squash, peeled, seeds removed, flesh diced into 1/2-inch pieces (about 4 cups)
  • 3 Tbsp butter
  • 1 Tbsp chopped fresh thyme (or 1 teaspoon of dried)
  • Salt and freshly ground black pepper


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1 Heat a large skillet on medium heat. Add the butter, whisking frequently. Continue to cook the butter. Once melted it will foam up a bit, then subside. Honey-colored browned milk solids will begin to form. The butter should have a wonderful nutty aroma. Remove from heat. Add the thyme, whisking continuously. If using fresh thyme, the mixture will foam up a bit.

(Note that it doesn't take much time to go from browned butter to burnt butter. You will want to remove the pan from the heat element and place it on a cool surface to help stop the cooking of the butter. If the butter burns, I recommend dumping it and starting over, something I've had to do on occasion when not paying close attention.)

2 Add the cubed butternut squash pieces to the pan and return the pan to the burner, heating to medium high. Use a wooden or metal spoon to stir the squash pieces so they are all well coated with the butter thyme mixture. Sprinkle generously with salt and pepper. Spread the squash pieces out in an even layer and let cook, without stirring, so that they brown a bit on one side (several minutes). Stir and spread the pieces out again and let cook without stirring so more sides get browned.

3 Reduce the heat to low, cover the pan, and let cook until the squash is tender, 10 to 20 minutes, depending on how big you cut the pieces.

Add more salt and pepper to taste, sprinkle with a bit more chopped fresh thyme before serving.

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How to peel and cut a butternut squash

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Showing 4 of 21 Comments

  • Nick

    Any tips on dicing up butternut squash? I’ve found it is pretty hard to cut up which is why I thought it was normally cooked whole.

    Your dicing looks pretty beautiful though.

    And the browned butter is just. MMM.

    Here’s a guide to how to peel and cut a butternut squash. ~Elise

  • KissTheChef

    Oh, man. Let me tell you that this is awesome. I also do this with sweet potatoes and add a little crispy bacon at the end. It is awesome over a spinach filled ravioli with a little goat cheese crumbled in, too. This is one of the most versatile recipes you’ll use. It can stuff pasta, chicken breast, and is great as a stand alone side dish. Try a little rosemary, too.

  • Gwen

    This is a “can’t miss” recipe. I use a small amount of Herbs de Provence instead of thyme, but the concept is the same.

    Even kids love this dish. You can make a lovely soup out of any leftovers with very little effort and a touch of chicken or turkey stock.

  • Annie

    Mmmm…maybe this would be good with sweet potatoes, too?

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