Diced butternut squash sautéed in brown butter tossed with thyme makes an easy Thanksgiving hearth side! The browned butter brings out the most amazing flavor in the butternut squash.
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If you only have one oven in your kitchen, any Thanksgiving side dishes you make must generally be stovetop-friendly, since the turkey takes center stage in the oven.
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How to cook butternut squash
The trick to this dish is to brown the butter before adding the squash, so the squash absorbs some of the complex and wonderful brown butter flavors before it’s also browned.
More butternut squash recipes to fall in love with
- Butternut Squash Soup
- Harvest Salad with Roasted Miso Maple Butternut Squash
- Butternut Squash Apple Cranberry Casserole
- Butternut squash and black bean skillet dinner
- Pasta with Butternut Squash Parmesan Sauce
Butternut squash with brown butter and thyme
ingredients
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1 1/2 pounds Butternut Squashpeeled, cored and cut into 1/2-inch pieces (approx 4 cupssee Peeling and Slicing a Butternut Squash
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3 tablespoon butter
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1 tablespoon chopped fresh thyme or 1 teaspoon dried
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Salt and fresh ground black pepper
method
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Fry butter:
Heat a large skillet over medium-high heat. Add the butter while stirring frequently. Once the butter has melted, it will foam up a bit, then let down. Honey colored tanned milk solids begin to form. The butter should have a wonderfully nutty aroma.
Recipe call for brown butter? Here’s how to do it!CONTINUE READING:
Take off the heat. Add the thyme while stirring constantly. If you use 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. Remove the pan from the heat and set it on a cool surface to stop the butter from cooking. If the butter burns, I recommend me throwing them away and starting over, something I’ve had to do on occasion if I’m not careful.)
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Fry the diced pumpkin in the butter:
Add the diced butternut squash pieces to the pan and return the pan to the stove and heat over medium-high.
Using a wooden or metal spoon, stir the squash pieces to ensure they are all well coated in the butter and thyme mixture.
Sprinkle generously with salt and pepper.
Spread the squash pieces in an even layer and cook without stirring until they brown slightly on one side (several minutes). Stir and spread the pieces again and let cook without stirring for more sides to brown.
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Reduce heat, cover and cook:
Reduce the heat to low, cover the pan and let the squash cook until tender, 10 to 20 minutes, depending on how large you cut the pieces.
Season with more salt and pepper, sprinkle with some more chopped fresh thyme before serving.
| nutritional information (per serving) | |
|---|---|
| 159 | calories |
| 9g | Fat |
| 22g | carbohydrates |
| 2g | protein |
