It’s About Thyme – Honeynut Squash

It’s fall, even though it feels like winter here in the midwest! We have had an unusually cold month of November this year in Indiana. Anyway, fall is the perfect time to pick up all different varieties of squash. Keith and I found a new favorite at our locals farmers market recently called “honey nut squash.” They are in the butternut family, but have a richer, and sweeter flavor.

Farmers Market Favorites

Farmers Market Finds – Honeynut Squash

 I was making Nom Nom Paleo’s Crackling Chicken and needed a nice side to go with the chicken thighs, which are delicious by the way. What better compliment this time of year than some squash?

These little beauties were so easy to prepare. All I did was cut them in half and place them in a baking pan. Next I rubbed them with some Ghee coating the outer layer well. Finally, I took sprigs of fresh thyme and played them across the squash. I popped those in the oven, while I started preparing the chicken, at 350 degrees for 30-40 minutes. Once they were tender I took them out and pulled the thyme off the stems and put a pad of Kerrygold butter in each one and baked them for another 8-10 minutes until the butter was melted and married with the thyme.

I promise that this weekend when we go and pick up some more that I will make this again so that I can post pictures. For now you will have to trust me, these are delicious and well worth the little bit of thyme (pun) they take.

 

It's About Thyme Honeynut Squash
Serves 3
All about the Thyme Honeynut Squash
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Prep Time
5 min
Cook Time
50 min
Total Time
55 min
Prep Time
5 min
Cook Time
50 min
Total Time
55 min
Ingredients
  1. 2-3 Honeynut Squash
  2. 2 TB Ghee
  3. 4-6 Heaping Teaspoons KerryGold butter
  4. Sprigs of Thyme (3-4 per half squash)
Instructions
  1. Cut each squash in half lengthwise and lay the half's in a baking pan with sides.
  2. Rub each half with some of the Ghee, making sure to coat the entire inside.
  3. Place 3-4 sprigs of thyme over each squash half.
  4. Bake in a 350 degree oven for 30-40 minutes until the squash is softened, but not falling apart.
  5. Remove the halves and pull the thyme off of the stems letting it fall all over the squash.
  6. Put a pad of the butter in each one (approx. 1 heaping tsp. Bake for an additional 5-8 minutes.
Notes
  1. You could also place these under the broiler in the last step to let them caramelize a bit.
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