Baked Butternut Squash With Thyme Food

BAKED BUTTERNUT SQUASH WITH THYME

Steps:

• Preheat oven to 350 degrees F. Lightly oil a large shallow baking pan. Place squash, cut side up, in pan. Place 1 Tbsp. of butter in each squash half. Sprinkle with salt and top with thyme sprigs. Bake 30 to 40 minutes or until tender. Remove from oven and let cool slightly.
• Slice squash into individual servings or scoop out flesh from squash into bowl (discard skin and thyme sprigs). Makes 8 servings.

THYME BUTTERNUT SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a 13x9-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.

BUTTERNUT SQUASH WITH THYME AND PARMESAN

Steps:

• In a medium pot, bring chicken stock to a simmer over medium heat. Add frozen cooked squash and cook together until squash is warmed through and loose. Stir in thyme, salt and pepper and cheese and cook over low heat to combine flavors, serve.

BUTTERNUT SQUASH WITH BROWNED BUTTER AND THYME

Steps:

• Heat a large skillet on medium heat. Add the butter, whisking frequently. Continue to cook the butter.
• Once melted it will foam up a bit, then subside. Honey-colored browned milk solids will begin to form.
• The butter should have a wonderful nutty aroma. Remove from heat. Add the thyme, whisking continuously. If using fresh thyme, the mixture will foam up a bit.
• (Note that it doesn't take much time to go from browned butter to burnt butter. You will want to remove the pan from the heat element and place it on a cool surface to help stop the cooking of the butter. If the butter burns, I recommend dumping it and starting over, something I've had to do on occasion when not paying close attention.).
• Add the cubed butternut squash pieces to the pan and return the pan to the burner, heating to medium high.
• Use a wooden or metal spoon to stir the squash pieces so they are all well coated with the butter thyme mixture. Sprinkle generously with salt and pepper.
• Spread the squash pieces out in an even layer and let cook, without stirring, so that they brown a bit on one side (several minutes).
• Stir and spread the pieces out again and let cook without stirring so more sides get browned.
• Reduce the heat to low, cover the pan, and let cook until the squash is tender, 10 to 20 minutes, depending on how big you cut the pieces.
• Add more salt and pepper to taste, sprinkle with a bit more chopped fresh thyme before serving.

THYME ROASTED BUTTERNUT SQUASH WITH GORGONZOLA

Steps:

• Preheat oven to 350 degrees F.
• 1. In a glass baking dish, mix the butternut squash and olive oil, Salt and pepper to taste. Bake for 35 minutes.
• 2. In a skillet, sauté onion in olive oil on medium-low heat for 15-20 minutes. The onions will soften and begin to carmalize.
• 3. Add rosemary and garlic to the pan and sauté for a minute more.
• 4. Add the onion mixture to the butternut squash. Gently mix with a spatula.
• 5. Sprinkle Gorgonzola over the top.
• 6. Bake for 15-20 minutes.
• 7. Serve and enjoy!

BAKED BUTTERNUT SQUASH AND PARMESAN CHEESE GRATIN

Steps:

• Cut the peeled and seeded butternut squash into 1" cubes or chunks and place them in to a well buttered gratin dish. Season the butternut squash generously with black pepper and a little salt.
• Mix the grated parmesan cheese with the fresh bread crumbs, nuts and chopped thyme and then sprinkle over the top of the butternut squash.
• Dot the butter all over the cheese and nut topping.
• Bake it in a pre-heated oven, 200C/400F/Gas 6, for about 35 to 45 minutes, until the butternut squash is soft and the topping is golden brown.
• Serves 2 as a main course and 4 as a vegetable accompaniment.
• Serve piping hot with crusty bread and salad, if serving as a main course.