Home > Recipes > Thyme Butternut Squash

Thyme Butternut Squash Recipe

This comforting and savory side is spiced with a pleasant combination of cinnamon, nutmeg and mace.—Eleanor Davis, Sun Lakes, Arizona

This recipe is:

Diabetic Friendly

[X]

Rate Thyme Butternut Squash Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Thyme Butternut Squash Recipe

Prep: 1-1/4 hours Bake: 35 min.

Yield: 9 Servings

75 35 110

Ingredients

1 large butternut squash (5 to 6 pounds)
1 tablespoon brown sugar
1 tablespoon 2% milk
1 tablespoon orange juice concentrate
1 tablespoon butter
1 tablespoon maple syrup
1 tablespoon honey
1 teaspoon grated orange peel
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1/4 teaspoon pepper

Directions

Cut squash in half; discard seeds. Place squash cut side down in a 13-in. x 9-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. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 141 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 151 mg sodium, 33 g carbohydrate, 8 g fiber, 2 g protein. Diabetic Exchange: 1-1/2 starch.

Originally published as Thyme Butternut Squash in Taste of Home Christmas Annual Annual 2011, p87