Butternut Squash with Ghee and Thyme

Sometimes the simplest dishes are the best. In this one, butternut squash is combined with ghee and thyme for a Can’t-be-beat weeknight side dish.  This is a great option for those on a low carb diet.

Butternut Squash has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange and becomes sweeter and richer.

Butternut squash might be fall’s most versatile (and beloved!) vegetable. There are so many delicious ways to use this hard-shell squash, from soups to sides to salads.  You might want to try my Butternut Squash Soup, a creamy delish comfort dish for any time of the year.

Eat This With That

This versatile side dish pairs so well with so many main course dishes.  I have paired this dish with Herbed Roasted Whole Chicken and Whole Oven Roasted Cauliflower or Roasted Chicken Legs with Lemon Garlic Broccolini.


Butternut Squash with Ghee and Thyme

Prep Time: 10 mins
Cook Time: 20 mins
Yields: 6-8 Servings


  • 1 (2-lb.) butternut squash
  • 2 tablespoons Ghee or Clarified Butter
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Preheat oven to 425°F. Peel and seed butternut squash; halve lengthwise. Cut crosswise into 3/4-in. slices. .
  2. Toss with olive oil, sage, thyme, salt, and pepper. Arrange on a baking sheet.
  3. Bake at 425°F for 20 minutes

Additional Info

You can use olive oil in place of the ghee. You can also add fresh sage. I like to place my squash near the broiler and broil for 5-7 minutes to brown it slightly.

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