Butternut Squash with Garlic and Thyme
Butternut Squash with Garlic and Thyme might be a good recipe to expand your side dish recipe box. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 115 calories, 1g of protein, and 7g of fat per serving. This recipe serves 4 and costs 51 cents per serving. It is brought to you by Paleo Plan. If you have black pepper, butternut squash, fresh thyme leaves, and a few other ingredients on hand, you can make it. Many people made this recipe, and 309 would say it hit the spot. From preparation to the plate, this recipe takes roughly 40 minutes. With a spoonacular score of 81%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Garlic and Thyme Roasted Butternut Squash, Honey-Thyme Butternut Squash, and Honey Thyme Roasted Butternut Squash.
Servings: 4
Cooking duration: 40 minutes
Ingredients:
1/4 tsp freshly ground black pepper
1-1/2 lbs butternut squash, peeled, seeds removed, flesh diced into 1/2 inch pieces (about 4 cups)
2 Tbs coconut oil (or bacon grease, tallow, or lard)
1 Tbs fresh thyme leaves
3 cloves garlic, minced
1/2 tsp sea salt (optional)
Equipment:
frying pan
Cooking instruction summary:
Instructions Heat large saut pan over medium heat. Add oil when pan is hot.When oil has melted, add squash, thyme, and garlic, and stir to coat completely with oil.Spread squash in an even layer in pan and allow to cook without stirring until lightly browned (about 3-5 minutes). Stir, and evenly spread out again, allowing to cook for an additional 3-5 minutes.After browning, stir squash, reduce heat to medium, cover pan and continue to cook until squash is tender (about 10-15 minutes more).Season with sea salt and black pepper (optional) and serve warm.
Step by step:
1. Heat large saut pan over medium heat.
2. Add oil when pan is hot.When oil has melted, add squash, thyme, and garlic, and stir to coat completely with oil.
3. Spread squash in an even layer in pan and allow to cook without stirring until lightly browned (about 3-5 minutes). Stir, and evenly spread out again, allowing to cook for an additional 3-5 minutes.After browning, stir squash, reduce heat to medium, cover pan and continue to cook until squash is tender (about 10-15 minutes more).Season with sea salt and black pepper (optional) and serve warm.
Nutrition Information:
covered percent of daily need
