Butternut Squash With Browned Butter and Thyme

Recipe by dicentra
READY IN: 25mins


  • 1 12
    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.