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".

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.
Most Helpful

5 5

This was wonderful. I loved the rich, savory flavor. I liked that it's mostly made in the crockpot, but it seems very adaptable to the stove top if needed. I think this would be an ideal side dish for a Thanksgiving meal. Thanx!