Savory Butternut Squash

Prep Time
Cook Time
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"Found on, saving here for ease and use"

Original recipe yields 4 servings


  • Serving Size: 1 (230.4 g)
  • Calories 97
  • Total Fat - 3.2 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 7.6 mg
  • Sodium - 12.4 mg
  • Total Carbohydrate - 18 g
  • Dietary Fiber - 3.3 g
  • Sugars - 4.8 g
  • Protein - 2 g
  • Calcium - 61.4 mg
  • Iron - 1.3 mg
  • Vitamin C - 24.8 mg
  • Thiamin - 0.1 mg

Step 1

Pare and seed squash; cut into 1 inch cubes. In medium saucepan, combine squash, water, onion and thyme. Cover tightly. Cook over low heat 20 to 25 minutes or until squash is tender.

Step 2

Mash squash well. Stir in butter and Tabasco sauce. Can return to oven for 10-15 minutes or serve.

Tips & Variations

No special items needed.



This was very tasty, but it came out very watery. I used barely 1/4 cup of water, and even after cooking it an additional 15 minutes with the lid off it was very watery. But definitely tasty, so next time I'll cut back to 1/8 cup water and see how it goes.

review by:
(27 Feb 2014)


I was craving squash but not one with a lot of added sugar. This recipe hit the spot. Delicious!

(18 Nov 2012)

Bergy (RIP" Forever in our Kitchen)

Lovely recipe that we enjoyed. Pay strict attention to the amount of squash vs water - follow the recipe and watch how long you cook it. I overcooked mine a wee bit. When I mashed the squash it was a bit too soft - easily remedied I put it in the oven at 375 for 25 minutes - perfect. I used 6 drops of tabasco. Thanks Shirl for adding a lovely side dish to my dinner.

(18 Apr 2012)