½-1teaspooncoarse kosher or sea salt(do not use table salt - it does not measure the same)
4sprigsfresh thyme
Instructions
Take the butternut squash and cut the bulb part away from the long part. Then, cut the long part and the bulb part in half. Scoop out any of the seeds and as much of the stringy texture as possible. Peel the skin off of the squash with a vegetable peeler and cut the squash into 1/2 - 1 inch cubes.
Add the butter to the skillet over medium high heat and let it melt.
Once it has melted, add in the chopped butternut squash and stir until the butter fully coats the squash pieces.
Place a lid on the skillet and allow the butternut squash to cook down, about 10 minutes.
Remove the lid and sprinkle in the cinnamon, nutmeg, and salt. Stir to combine.