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
Directions
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1In a large saucepan, bring 1 in. of water to a boil. Add squash; cover and cook for 10-15 minutes or until tender.
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2Drain. Mash squash with the remaining ingredients.
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