Cubed butternut squash cooked in water or cider, dressed with olive oil, sprinkled with thyme, salt, and pepper. Simple, well-received. The thyme adds depth to the flavor.
The recipe is easy, but raw butternut squash is hard. See my post on how to cut and cube the squash safely. For this recipe 1/2 to 3/4″ cubes work nicely. If the cubes are larger, they will take a bit longer to cook.
I happened to be making an apple cider reduction for another recipe one time and decided to cook the squash in the cider. It gave the squash an extra bit of tang and the cider was still good for its purpose.
If you don’t happen to have cider on hand the squash will be good cooked in water, that’s my standard recipe for it. If you cook the squash in water, a squirt of lemon juice at the end will give it some tang.
- one small or ½ large butternut squash, enough to make 4 cups, cubed.
- several cups of apple cider (optional)
- 1 tsp. lemon juice (if not using apple cider)
- 2 tsp. olive oil
- 2 tsp. dried thyme
- large pinch of salt
- Prepare a butternut squash and cut it into ½" to ¾" cubes (see my previous post on cutting butternut squash safely). This will take about 15 minutes.
- Put cubed squash in a pot with enough water or apple cider to cover.
- Bring to a boil.
- Boil for five minutes, it will probably be done.
- Check tenderness, if not tender, boil one or two minutes more.
- Drain (if you used apple cider, reserve for another purpose. If you used water, lightly squeeze half a lemon over the squash.)
- Mix 2 tsp. olive oil with squash.
- Add 2 tsp. dried thyme to squash.
- Add a large pinch or salt, or to taste.
- Grind pepper over the squash to taste.