Butternut Squash Braised With Cream and Fresh Thyme

Total Time
8hrs 15mins
Prep
15 mins
Cook
8 hrs

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

Skip to Next Recipe

Ingredients

Nutrition
  • 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

Directions

  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.