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Honey-Thyme Butternut Squash Recipe

Honey-Thyme Butternut Squash Recipe photo by Taste of Home

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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

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Honey-Thyme Butternut Squash Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

15 15 30

Ingredients

1 large butternut squash (about 5 pounds), peeled and cubed
1/4 cup butter, cubed
3 tablespoons half-and-half cream
2 tablespoons honey
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon coarsely ground pepper

Directions

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. Yield: 10 servings.

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

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Reviews for Honey-Thyme Butternut Squash

Honey-Thyme Butternut Squash

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(11-17) of 17 reviews

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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!

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