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Course: Side Dish
Keyword: Fall, Vegetarian, Winter


  • 1/2 stick Salted Butter browned
  • 1 Butternut Squash
  • 1 tbsp fresh thyme


  • Preheat oven to 400 degrees.
  • In a small saute pan on medium heat, brown butter. Keep a close eye on it so it doesn't bubble over or burn. You want a rich caramel color.
  • If you are dairy-free, don't use the brown milk solids and use the ghee from the butter. OR replace the butter with coconut or avocado oil.
  • Microwave the whole butternut squash for about 4 minutes. This makes it softer and much easier to slice and peel.
  • Let the squash cool down a little to handle. Slice in half, peel, clean out the seeds and give it a rinse.
  • Laying the squash down flat on your cutting board, make thin sliced down the squash, making sure not to slice through.
  • On a parchment-lined baking sheet lay squash down flat. Pour brown butter on top, sprinkle with fresh thyme, placing some inbetween the slices and sprinkle with salt.
  • Pop in the oven and roast about 45 minutes or until it is cooked through and caramelized. Basting the squash periodically with the brown butter throughout the cooking process.
  • Arrange on a platter and garnish with fresh thyme and maple glazed pecans.
  • Link to the maple glazed pecan recipe within this post.