Here is a simple butternut squash side that you can easily do on the stove. The trick to this dish is browning the butter before adding the squash, so that the squash absorbs some of the complex and wonderful brown butter flavors, before it too is browned.
More Butternut Squash Recipes to Love
Butternut Squash Soup Harvest Salad with Miso-Maple Roasted Butternut Squash Butternut Squash Apple Cranberry Bake Butternut Squash and Black Bean Skillet Dinner Pasta with Butternut Squash Parmesan Sauce
Remove from the heat. Add the thyme, whisking continuously. If using fresh thyme, the mixture will foam up a bit. (Note that it doesn’t take much time to go from browned butter to burnt butter. Remove the pan from the heat and place it on a cool surface to help stop the cooking of the butter. If the butter burns, I recommend dumping it and starting over, something I’ve had to do on occasion when not paying close attention.) Use a wooden or metal spoon to stir the squash pieces so they are all well coated with the butter thyme mixture. Sprinkle generously with salt and pepper. Spread the squash pieces out in an even layer and let cook, without stirring, so that they brown a bit on one side (several minutes). Stir and spread the pieces out again and let cook without stirring so more sides get browned. Add more salt and pepper to taste, sprinkle with a bit more chopped fresh thyme before serving.
