Best 6 Thyme Butternut Squash Recipes
Foodies and health enthusiasts, prepare to tantalize your taste buds and nourish your body with our remarkable Thyme Butternut Squash collection. Embark on a culinary journey as we present an array of delectable recipes, each featuring the vibrant flavors of thyme and the wholesome goodness of butternut squash. From savory main courses to soul-warming soups and even a delightful dessert, this recipe collection is a celebration of flavors, textures, and colors.
Roasted Thyme Butternut Squash: A classic and comforting dish that elevates the natural sweetness of butternut squash with the aromatic touch of thyme.
Thyme Butternut Squash Soup: A creamy, velvety soup that combines the earthy notes of butternut squash with the aromatic essence of thyme, creating a soothing and satisfying meal.
Thyme Butternut Squash Risotto: A luxurious and flavorful risotto where tender butternut squash and aromatic thyme dance harmoniously with Arborio rice, creating a dish that is both elegant and comforting.
Thyme Butternut Squash and Black Bean Enchiladas: A delightful fusion dish that combines the vibrant flavors of Mexican cuisine with the goodness of butternut squash and thyme. These enchiladas are packed with a flavorful filling and topped with a rich, savory sauce.
Thyme Butternut Squash and Sausage Sheet Pan Dinner: A hassle-free and wholesome meal that brings together thyme-infused butternut squash, succulent sausage, and a medley of roasted vegetables on a single sheet pan.
Thyme Butternut Squash and Apple Galette: A sweet and savory galette that showcases the perfect balance of flavors between roasted butternut squash, tart apples, and the aromatic touch of thyme. A delightful dessert or brunch option.
Get ready to indulge in a culinary adventure that not only satisfies your cravings but also nourishes your well-being. Let the vibrant flavors of thyme and the wholesome goodness of butternut squash take you on a journey of taste and health.
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-PARSNIP SOUP WITH THYME
Categories Soup/Stew Dairy Vegetable Appetizer Christmas Thanksgiving Lunch Root Vegetable Parsnip Squash Butternut Squash Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 8
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.)
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.
THYME ROASTED BUTTERNUT SQUASH WITH GORGONZOLA
Fabulous flavor! Roasted butternut squash and sauteed onions seasoned with Thyme then enveloped in Gorgonzola and baked until the flavors mesh.
Provided by Balancing Cinderella
Categories Vegetable
Time 1h3m
Yield 6-8 serving(s)
Number Of Ingredients 8
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
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.
Tips:
- Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash that has any soft spots or bruises.
- Peeling the butternut squash: Use a vegetable peeler to remove the skin from the squash. Be careful not to cut into the flesh of the squash.
- Cutting the butternut squash: Cut the squash in half lengthwise and scoop out the seeds. Then, cut the squash into 1-inch cubes.
- Roasting the butternut squash: Toss the butternut squash cubes with olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast in a preheated oven at 425 degrees Fahrenheit for 20-25 minutes, or until the squash is tender and slightly caramelized.
- Using fresh thyme: If you are using fresh thyme, strip the leaves from the stems and chop them finely.
- Adding flavor: In addition to thyme, you can add other herbs and spices to the roasted butternut squash, such as rosemary, sage, garlic powder, or onion powder.
- Serving the roasted butternut squash: Roasted butternut squash can be served as a side dish, or it can be used in salads, soups, and stews.
Conclusion:
Roasted butternut squash is a delicious and versatile dish that can be enjoyed in many different ways. With its sweet and nutty flavor, roasted butternut squash is a perfect addition to any meal. Whether you are serving it as a side dish, using it in a salad, or incorporating it into a soup or stew, roasted butternut squash is sure to please everyone at the table.
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