Prep 15 mins
Cook 10 mins
From Simply Recipes.
Make and share this Butternut Squash With Browned Butter and Thyme recipe from Food.com.
- 1 1⁄2 lbs 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 & freshly ground black pepper
- 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.).
- 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.
- 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.
This was fantastic. I was making for a friend's family though so instead of thyme I used cinnamon and they asked for the recipe. Success! (We had it too and it was a fave.)