Brown-butter butternut squash with thyme

By | December 24, 2011

Have you tried the browned butter thing yet?

You really should.

I vote that you start with this browned butter butternut squash dish.

But before I tell you how great this tastes, let’s take a minute to admire that squash. His name is Mr. Squash Head, and no, the art work is not my own. This is what happens when my husband does a Google images search for Mr. Potato Head. Did you know that a squash is much easier to draw on than a potato?

So.

Turns out that this browned butter that everyone fusses over is not hard to do at all. It doesn’t even have to involve obscene amounts of butter — this recipe used just 3 tablespoons for an entire squash.

Just make sure to stir it often as it goes through the melting stages, and don’t walk away for too long. Once it’s browned, it’s done. Don’t wait for it to get a little more browned, or you could get something more like black.

Anyway, between the browned butter and the thyme, this dish has some pretty wonderful flavors going on. If you’re making a dairy Chanukah seudah, this would make a great side dish.

If you can get past the tongue-twister title.


2 Comments

Frimchie on October 14, 2014 at 5:31 pm.

Do you think I can try it with margarine? Or any other non dairy substitute?

Reply

Tali Simon on October 14, 2014 at 8:03 pm.

Margarine can’t be browned so you’d just have melted margarine on the squash. Coconut oil would probably be a great alternative, though I haven’t tried it myself so I can’t really give any specific advice. Let me know if you try it!

Reply

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