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1
Heat a large skillet on medium heat. Add the butter, whisking frequently. Continue to cook the butter.
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2
Once melted it will foam up a bit, then subside. Honey-colored browned milk solids will begin to form.
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3
The butter should have a wonderful nutty aroma. Remove from heat. Add the thyme, whisking continuously. If using fresh thyme, the mixture will foam up a bit.
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4
(Note that it doesn't take much time to go from browned butter to burnt butter. You will want to remove the pan from the heat element 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.).
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5
Add the cubed butternut squash pieces to the pan and return the pan to the burner, heating to medium high.
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6
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.
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7
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).
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8
Stir and spread the pieces out again and let cook without stirring so more sides get browned.
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9
Reduce the heat to low, cover the pan, and let cook until the squash is tender, 10 to 20 minutes, depending on how big you cut the pieces.
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10
Add more salt and pepper to taste, sprinkle with a bit more chopped fresh thyme before serving.
