Notes: Up to 1 day ahead, steam squash, then immerse in ice water. Drain when cool and chill airtight. Reheat in butter (step 2) until hot, 5 to 6 minutes. Spoon around cooked turkey or serve in a bowl.

Recipe by Sunset November 1998


Recipe Summary

Makes 12 servings as a garnish, 6 servings as a side dish


Ingredient Checklist


Instructions Checklist
  • Rinse squash and trim off stem ends. Set on a rack over about 1 inch boiling water in a 14-inch wok or 5- to 6-quart pan. Cover and steam over high heat until vegetables are tender when pierced, about 8 minutes.

  • In an 11- to 12-inch frying pan over high heat, melt butter. Add squash and thyme. Shake pan, gently mixing ingredients until butter begins to brown, 2 to 3 minutes. Season to taste with salt and pepper.

  • Nutritional analysis per garnish serving.

Nutrition Facts

27 calories; calories from fat 67%; protein 0.7g; fat 2g; saturated fat 1.2g; carbohydrates 2.1g; fiber 0.3g; sodium 20mg; cholesterol 5.2mg.