Brown Butter Butternut Squash Casserole

Brown Butter Butternut Squash Casserole 1 1/2 pounds butternut squash - cut into 1-inch cubes 6 tablespoons butter - unsalted 1 small to medium onion - minced 1 teaspoon dried thyme 1 teaspoon Kosher 1/4 teaspoon fresh cracked pepper 1 sleeve butter crackers - crushed, about 15 crackers (I used Ritz) Heat oven to 375 degrees. Place cubed squash in casserole dish. Set aside. Heat a skillet over medium-high heat. Add 1 tablespoon of butter to melt. Add minced onion and cook until golden brown, approximately 6 to 8 minutes. Pour onions over squash and toss to mix. Return the skillet to heat and add remaining 5 tablespoons of butter. Cook on medium heat until the butter begins to brown, about 3 to 4 minutes. Butter will foam and separate, watch carefully making sure not to burn. Pour over squash and onions. Sprinkle on dried thyme, salt and pepper. Stir all ingredients to mix. Cover dish with foil and place in oven. Cook for 50 minutes. Remove dish from oven. Uncover and sprinkle crushed crackers on top of butternut squash. Return to oven and continue to cook for an additional 15 minutes, until topping is golden. Remove casserole from oven. Let cool for 5 minutes then serve.