Butternut Squash with Thyme
Author: Mary Saylor
Recipe type: vegetable
Prep time:
Cook time:
Total time:
Serves: 5
- 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
- pepper
- 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.
Recipe by Fit and Fed at http://fitandfed.net/2012/01/21/cubed-butternut-squash-with-thyme/
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