Honey-Thyme Butternut Squash
This golden, honey-sweetened squash is just as hearty and comforting as your favorite potato dish. With its bright color, it makes an attractive side for special autumn meals. —Bianca Noiseux, Bristol, Connecticut
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
Reviews
This is officially part of our Thanksgiving menu. LOVE IT!
Didn't have half and half, used whole milk. Was a great change from mashed potatoes!
This is a great dish. I baked the squash in the oven until it was tender. Milk was used in place of the half
I did not put in enough honey, I used less butternut squash than the recipe called for and I parred down the other ingredients. It was very good.
Awesome side dish! I usually mash my squash with butter, salt
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.
an easy to make side dish. i made it for thanksgiving.