No ImageButternut Squash with Brown Butter and Thyme

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  1. Mike B.

    This was My first time eating Butternut Squash and with this recipe, it will be a weekly item to eat! Thank You For This Easy Recipe!

    xxxxxyyyyy

  2. Kristy

    I have made this recipe for several different events now and everyone LOVES it! By far my favorite side dish to make because it’s so easy and so delicious. I added some rosemary along with the thyme today too, really good!

    xxxxxyyyyy

  3. T

    Trader Joes sells butternut squash already peeled and cut. Hope this helps.

  4. Darla

    I have totally fallen in love with butternut squash!!! But I to dislike how long it takes to peel. This is what i do. Cut it in half carefully. DO NOT PEEL. (scoop out all seeds to save for baking and snacking on later.) Turn 2 halved pieces cut side down on greased cookie sheet. Bake @ 350 for 20-30 min. Let cool. Then easily slice the outer skin off before finishing up whatever recipe you like.

  5. Kelly Bailey

    I wanted to use our home-grown butternut for Thanksgiving Dinner at my in-laws this year, but the stovetop wasn’t going to be available. So I followed this recipe up through step #2, browning the squash. I refrigerated the browned squash in a stonewear baking dish. Thanksgiving Day, it went in my mother-in-law’s oven and came out delicious! It takes about an hour at 350.

    I’m not sure it was worth this extra effort, but to peel it I first boiled the whole squash for about 2-3 minutes and then transferred it to ice water. The peel was cooked soft, easy to remove with a veggie peeler. The meat was still hard, so little was wasted with the peeling.

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