HONEY-THYME BUTTERNUT SQUASH
This golden, honey-sweetened squash is just as hearty and comforting as your favorite potato dish. With its bright color, it makes an attractive side for special autumn meals. -Bianca Noiseux, Bristol, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 1 in. of water to a boil. Add squash; cover and cook for 10-15 minutes or until tender., Drain. Mash squash with the remaining ingredients.
Nutrition Facts : Calories 145 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 161mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges
THYME BUTTERNUT SQUASH
This comforting and savory side is spiced with a pleasant combination of cinnamon, nutmeg and mace.-Eleanor Davis, Sun Lakes, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a 13x9-in. baking pan; add 1/2 in. of hot water. Cover and bake at 350° for 55-65 minutes or until squash is tender. Cool to room temperature., Meanwhile, in a large bowl, combine the remaining ingredients. Remove squash from shell and add to bowl; mash until smooth. Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 350° for 35-45 minutes or until heated through.
Nutrition Facts : Calories 141 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 151mg sodium, Carbohydrate 33g carbohydrate (12g sugars, Fiber 8g fiber), Protein 2g protein. Diabetic Exchanges
BUTTERNUT SQUASH WITH THYME AND PARMESAN
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a medium pot, bring chicken stock to a simmer over medium heat. Add frozen cooked squash and cook together until squash is warmed through and loose. Stir in thyme, salt and pepper and cheese and cook over low heat to combine flavors, serve.
MAPLE-BRAISED BUTTERNUT SQUASH WITH FRESH THYME
Provided by Diane Morgan
Categories Side Braise Christmas Thanksgiving Quick & Easy Low Cal High Fiber Squash Fall Thyme Christmas Eve Potluck Maple Syrup Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy large deep skillet over high heat. Add squash; sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired.
BUTTERNUT SQUASH RAVIOLI FILLING WITH GARAM MASALA AND THYME
Just made this up today....love it! A warm, satisfying, not over the top with spices, filling, perfect for ravioli. Garnish ravioli with green onions. This is my first time posting on here. Please enjoy!
Provided by BarleyJack
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place butternut squash halves on a baking sheet. Drizzle olive oil over squash. Season with thyme, salt, and pepper.
- Bake in the preheated oven, turning once, until squash feels soft when pierced with a fork, about 1 hour. Cool until easily handled.
- Melt butter in a large skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Scoop flesh of the squash into a food processor; add onion-garlic mixture, yogurt, garam masala, and nutmeg. Blend until smooth, adding milk to loosen slightly. Pulse in Romano cheese.
- Refrigerate squash filling until set, about 30 minutes.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 33.9 g, Cholesterol 24.3 mg, Fat 15.4 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 6.3 g, Sodium 192.8 mg, Sugar 7.5 g
BUTTERNUT SQUASH WITH BROWNED BUTTER AND THYME
Make and share this Butternut Squash With Browned Butter and Thyme recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- 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.
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BAKED BUTTERNUT SQUASH WITH THYME | BETTER HOMES
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4/5 (9)Calories 137 per servingTotal Time 40 mins
- Preheat oven to 350 degrees F. Lightly oil a large shallow baking pan. Place squash, cut side up, in pan. Place 1 Tbsp. of butter in each squash half. Sprinkle with salt and top with thyme sprigs. Bake 30 to 40 minutes or until tender. Remove from oven and let cool slightly.
- Slice squash into individual servings or scoop out flesh from squash into bowl (discard skin and thyme sprigs). Makes 8 servings.
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