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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
TOTAL TIME: Prep: 1-1/4 hours Bake: 35 min. YIELD:9 servings


  • 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


  • 1. 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.
  • 2. 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: 141 calories, 2g fat (1g saturated fat), 3mg cholesterol, 151mg sodium, 33g carbohydrate (12g sugars, 8g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch.

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