Butternut Squash Braised With Cream and Fresh Thyme

Total Time
8hrs 15mins
15 mins
8 hrs

This sounds really good. From Lydie Marshall's "Slow-CookedComfort".

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  • 1360.77 g butternut squash, peeled and cut into 1-inch cubes
  • 59.16 ml butter
  • 236.59 ml onion, thinly sliced
  • 14.79 ml garlic, minced
  • 59.14 ml cream
  • salt & freshly ground black pepper
  • 14.79 ml fresh thyme leave


  1. Cover the squash with a generous amount of salted water in a large saucepan and boil for 5 minutes.
  2. Drain well.
  3. In a slow cooker, combine the squash, butter, onions, garlic, cream and salt and pepper.
  4. Set the cooker on low and cook for 6 to 8 hours, adding the fresh thyme in the last hour of cooking.
  5. When the squash is tender, turn off the slow cooker.
  6. This dish can sit for an hour or two before serving.