Butternut Squash with Brown Butter and Thyme Recipe

Name: Butternut Squash with Brown Butter and Thyme
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 1/2 pounds butternut squash, peeled, seeds removed, flesh diced into 1/2-inch pieces (about 4 cups); 3 tablespoons butter; 1 tablespoon chopped fresh thyme (or 1 teaspoon of dried); Salt and freshly ground black pepper

15 Easy, Last Minute Thanksgiving Side Dish Recipes

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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 brown butter flavors, before it too is browned.

Butternut Squash with Brown Butter and Thyme

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Servings 3 to 4 servings

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

Brown the butter:

Heat a large skillet on medium heat. Add the butter, whisking frequently. Once melted the butter will foam up a bit, then subside. Honey-colored browned milk solids will begin to form. The butter should have a wonderful nutty aroma.

Elise Bauer

Elise Bauer

Elise Bauer

Elise Bauer

Elise Bauer

Elise Bauer

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.)
Brown the cubed squash in the butter:

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.
Lower the heat, cover and cook:

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.

Links:

How to peel and cut a butternut squash

Butternut Squash with Browned Butter and Thyme — Elise Bauer

Nutrition Facts (per serving)
159	Calories
9g	Fat
22g	Carbs
2g	Protein

Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories	159
% Daily Value*
Total Fat 9g	11%
Saturated Fat 6g	28%
Cholesterol 23mg	8%
Sodium 150mg	7%
Total Carbohydrate 22g	8%
Dietary Fiber 7g	24%
Total Sugars 4g
Protein 2g
Vitamin C 32mg	160%
Calcium 89mg	7%
Iron 1mg	7%
Potassium 589mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.