Honey-Thyme Butternut Squash Recipe
- 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
- 1. In a large saucepan, bring 1 in. of water to a boil. Add squash; cover and cook for 10-15 minutes or until tender.
- 2. Drain. Mash squash with the remaining ingredients. Yield: 10 servings.
3/4 cup: 145 calories, 5g fat (3g saturated fat), 14mg cholesterol, 161mg sodium, 26g carbohydrate (9g sugars, 7g fiber), 2g protein Diabetic Exchanges: 1 starch, 1 fat.
Reviews for Honey-Thyme Butternut Squash
"I've made this several times and even those that don't like squash, loved this."
"This recipe is so good! In addition to making it with butternut squash, I've also made it with Heart of Gold and Sweet Dumpling squash. The results were equally delicious!"
"All I changed was adding a little more salt and pepper. This was delicious and SOOOO easy!"
"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."
"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."
"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."
"Pretty easy to make and everyone enjoyed it."
"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!"
"Wonderful recipe! I love the flavors, texture and color this dish adds to a Holiday meal. T0fH rocks :)"
"great smooth taste!"
"need to reduce servings before I will use it"
"Butternut squash is easily peeled with a potato peeler. The skin is not as tough & thick as other squash. Then you can cube it."
"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."
"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."
"served a double recipe to my wifes family (56) they loved it. many request for recipe."
"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."
"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!"
"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!"
"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!"