Best Thyme Butternut Squash Recipes

MAPLE-BRAISED BUTTERNUT SQUASH WITH FRESH THYME

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.

HONEY-THYME BUTTERNUT SQUASH

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.

BUTTERNUT SQUASH-PARSNIP SOUP WITH THYME

Steps:

• Preheat oven to 375°F. Butter large roasting pan with 1 tablespoon butter. Arrange squash pieces, skin side up, in prepared roasting pan. Add parsnips and 1/4 cup water to pan. Cover pan with foil; bake until vegetables are very tender, about 50 minutes. Cool vegetables.
• Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-low heat. Add onion and thyme; sauté until onion is tender and golden, about 10 minutes. Remove from heat.
• Scrape squash pulp into processor (discard peels); add parsnips and onion mixture. Puree until smooth. Mix in broth. Transfer mixture to heavy large saucepan. Whisk in half and half. Bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.)

BUTTERNUT SQUASH WITH THYME AND PARMESAN

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.

THYME BUTTERNUT SQUASH

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.

THYME ROASTED BUTTERNUT SQUASH WITH GORGONZOLA

Steps:

• Preheat oven to 350 degrees F.
• 1. In a glass baking dish, mix the butternut squash and olive oil, Salt and pepper to taste. Bake for 35 minutes.
• 2. In a skillet, sauté onion in olive oil on medium-low heat for 15-20 minutes. The onions will soften and begin to carmalize.
• 3. Add rosemary and garlic to the pan and sauté for a minute more.
• 4. Add the onion mixture to the butternut squash. Gently mix with a spatula.
• 5. Sprinkle Gorgonzola over the top.
• 6. Bake for 15-20 minutes.
• 7. Serve and enjoy!

BUTTERNUT SQUASH WITH BROWNED BUTTER AND THYME

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.

BUTTERNUT SQUASH RAVIOLI FILLING WITH GARAM MASALA AND THYME

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.

COD CHOWDER WITH BACON, BUTTERNUT SQUASH & THYME

Steps:

• 1. In a large pot, cook the bacon over medium-high until crispy, about 3 minutes. Add the onion, celery and 1 T. thyme and cook, stirring frequently, until the vegetables are tender, 8 to 10 minutes. Stir in the squash and flour and cook, stirring, until the flour begins to brown, about 2 minutes. Stir in the stock and clam juice and bring to a boil. Reduce the heat to medium-low and simmer the chowder until the squash is tender, 10 to 12 minutes. Season with salt and pepper. 2. Add the cod, cover and simmer until the fish flakes apart easily with a fork, 4 to 5 minutes. Stir in the cream and cayenne. Divide among bowls and sprinkle with the remaining 1 T. thyme.

BUTTERNUT SQUASH, HONEY-THYME

Steps:

• Place squash in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.Drain. Mash squash with the remaining ingredients.

HONEY THYME BUTTERNUT SQUASH

Steps:

• Directions Place squash in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain. Mash squash with the remaining ingredients. Yield: 10 servings.

HONEY-THYME BUTTERNUT SQUASH

Steps:

• Place squash in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain. Mash squash with the remaining ingredients.

MAPLE-BRAISED BUTTERNUT SQUASH WITH FRESH THYME

Steps:

• Melt butter in heavy large deep skillet over high heat. Add squash, saute one minute. Add broth, syrup, thyme, salt and pepper. Bring to a boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8-10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3-4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3-4 minutes. Season with more pepper if desired.

BUTTERNUT SQUASH BRAISED WITH CREAM AND FRESH THYME

Steps:

• Cover the squash with a generous amount of salted water in a large saucepan and boil for 5 minutes.
• Drain well.
• In a slow cooker, combine the squash, butter, onions, garlic, cream and salt and pepper.
• Set the cooker on low and cook for 6 to 8 hours, adding the fresh thyme in the last hour of cooking.
• When the squash is tender, turn off the slow cooker.
• This dish can sit for an hour or two before serving.