Butternut squash recipe using the bounty of squash from the garden that comes with autumn's crisp, cool days.
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2 cups water
1 (1 1/2-pound) butternut squash, peeled, seeded, cut into 1 1/2-inch chunks
1/4 cup Land O Lakes® Butter
2 tablespoons chopped fresh parsley
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 teaspoon Land O Lakes® Butter
Chopped thyme leaves, if desired
Place 2 cups water into 4-quart saucepan; cook over medium heat until water comes to a full boil. Add squash. Cover; cook 12-15 minutes or until squash is fork tender. Drain.
Mash squash; stir in all remaining ingredients except 1 teaspoon butter and optional thyme. Cover; cook over medium heat, stirring occasionally, 5-7 minutes or until heated through.
Top with 1 teaspoon butter at serving time; garnish with chopped thyme, if desired.
Squash and sweet potatoes bring a welcome bit of bright fall color to the table — for a holiday or just a weeknight. Go sweet or savory; either way, these side dishes are big on flavor.