Read reviews (17)
Rate recipe
This golden, honey-sweetened squash can easily pass as a potato dish. A hearty, pretty side for special autumn meals. Bianca Noiseux, Bristol, Connecticut
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 145 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 161 mg sodium, 26 g carbohydrate, 7 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Honey-Thyme Butternut Squash in Taste of Home October/November 2010, p89
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jan. 07, 2013 by Dianaore
this was a nice twist to butternut squash. I didn't taste the honey much thought and I would cut back the cream to make it a thicker consistency. All in all good and a keeper.
Reviewed on Nov. 21, 2012 by Hannah0418
an easy to make side dish. i made it for thanksgiving.
Reviewed on Oct. 09, 2012 by wiscook
very good, very easy. If you cook the squash in the microwave for around 30 minutes, the skin peels right off. Slice in half lengthwise, place in a pan with a little water and microwave on high for 20-30 minutes or until soft. Like you would for acorn squash. then I put into the mixer with ingredients. Very easy.
Reviewed on Aug. 28, 2012 by HeatherHH
I enjoyed the taste of this, as did my husband and one of my children. It does taste a lot like mashed potatoes with a faint honey taste and a faint pumpkin-like taste. However, several of my children really didn't care for it (and they aren't picky eaters in general), so we probably will stick with just plain butternut squash in the future.
Reviewed on Nov. 28, 2011 by KristinR
Pretty easy to make and everyone enjoyed it.
Reviewed on Nov. 28, 2011 by aeg2t
I made this recipe for my in-law for Thanksgiving this year. I got lots of compliments on it, and it was easy to make the day before, then stick in the oven to get hot. So yummy!
Reviewed on Nov. 21, 2011 by mamamowe15
Wonderful recipe! I love the flavors, texture and color this dish adds to a Holiday meal. T0fH rocks :)
Reviewed on Nov. 11, 2011 by countrygramma1011
great smooth taste!
Reviewed on Nov. 05, 2011 by janbo50
need to reduce servings before I will use it
Reviewed on Nov. 01, 2011 by snoopyneum
Butternut squash is easily peeled with a potato peeler. The skin is not as tough & thick as other squash. Then you can cube it.
Reviewed on Nov. 25, 2010 by blueyedtraveler
This was wonderful. I did substitute splenda brown sugar for the honey. I also would recommend not trying to peel the squash before cooking. Instead, I cooked it in the micro and peeled after.
Reviewed on Nov. 24, 2010 by Rena65
This was great. I only had a 2 lb. squash so I cut back on the ingredients accordingly. I also cooked the squash in chicken broth instead of water and it was great. Will definitely become a new family recipe throughout the year.
Reviewed on Nov. 01, 2010 by rparrent
served a double recipe to my wifes family (56) they loved it. many request for recipe.
Reviewed on Oct. 09, 2010 by keverwann
I left out the thyme and it was still very good. I tried leftovers cold and then warm and they are MUCH better warm; not grainy with the solidified butter.
Reviewed on Oct. 05, 2010 by kmu021
Made this for dinner and it was good, however I think my squash was too small, consistency was too thin, and added a TB of brown sugar for the husband..however it was good without too! Will make this again with larger squash!
Reviewed on Oct. 03, 2010 by grandmacaca
I tried this recipe for dinner last night and it was delicious. I didn't have honey on hand so substituted maple syrup. It worked well. I would start with just two tablespoons of half-and-half next time to give a firmer consistancy. Maybe my squash was a little small. Definitely liked the subtle flavor the thyme and parsley gave it. This is a keeper, and will use again and again. Thanks for sharing!
Reviewed on Sep. 28, 2010 by jafisher
I just tried this tonight and it is wonderful. A very different (for me) effort that showcases the squash. I would start with just 2 Tablespoons of cream....I think my squash was a bit on the small side, so the consistency was thin. It was still delicious with a perfect blend of flavor. Try it!
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013