Butternut Squash with Thyme and Parmesan

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Every Day is a Holiday

Recipe categories: Vegetables, Butternut Squash,
more
- Cuisine : American
- Technique : Simmer
- Nutrition : Vegetarian , Low Fat , Low Calorie
- Occasion : Holiday , Thanksgiving , Holiday
- Season : Fall , Spring , Summer , Winter

recipe
ratings & reviews(10)

Rated 4 stars out of 5

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Total Time:: 15 min
Prep: 5 min
Cook: 10 min

Yield:: 6 servings

Level:: Easy

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Ingredients

1/2 cup chicken broth
2 boxes, 10 ounces each, frozen cooked butternut squash puree
2 tablespoons chopped fresh thyme leaves
Salt and pepper
1/2 cup Parmesan

Directions

In a medium pot, bring chicken stock to a simmer over medium heat. Add frozen cooked squash and cook together until squash is warmed through and loose. Stir in thyme, salt and pepper and cheese and cook over low heat to combine flavors, serve.

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By tn10

on October 30, 2010
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Good, mine came out a little more watery. I had to add a potato to firm up. Plus I added italian cream cheese and gave it a richer flavor.

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By jennywienkeotr_...

Orangevale, CA

on February 21, 2009
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You have to make sure you add enough salt and pepper. I read someone had also added nutmeg. That probaby would be good too. My husband really like it and I liked it too. It's simple enough to make but looks like you spent alot of time doing it.

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By Mamafiju

Albuquerque, NM

on August 01, 2008
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By following the recipe, the dish has very little flavor. The only one at the table who would eat it was my 1 year old.

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