Butternut Squash with Brown Butter and Thyme

Ingredients

• 1 1/2 pounds butternut squash, peeled, seeds removed, flesh diced into 1/2-inch pieces
• 3 tablespoons butter
• 1 tablespoon chopped fresh thyme
• Salt and freshly ground black pepper

Directions

1. Set a large skillet over medium heat and add the butter. Whisk it often as it melts; it will bubble, foam, and then settle down. Watch for golden milk solids to appear and for the butter to smell toasty and nutty.
2. Take the skillet off the heat. Whisk in the thyme right away and keep the whisk moving; fresh thyme may make the butter foam again. Browned butter can tip into burnt butter fast, so move the pan away from the hot burner and onto a cool surface to slow things down. If the butter scorches, it is better to discard it and begin again.
3. Add the diced butternut squash to the skillet, then put the pan back on the burner over medium high heat. Stir with a wooden or metal spoon until the squash is coated in the thyme butter. Season generously with salt and pepper.
4. Arrange the squash in a single, even layer and leave it alone for several minutes so one side can brown. Stir, spread the pieces out again, and let them sit without stirring so additional sides take on color.
5. Turn the heat to low, cover the skillet, and cook until the squash is tender, 10 to 20 minutes, depending on the size of the pieces. Taste and adjust with more salt and pepper, then finish with a little more chopped fresh thyme before serving.