Butternut Squash Braised With Cream And Fresh Thyme

1. 1

   Cover the squash with a generous amount of salted water in a large saucepan and boil for 5 minutes.

2. 2

   Drain well.

3. 3

   In a slow cooker, combine the squash, butter, onions, garlic, cream and salt and pepper.

4. 4

   Set the cooker on low and cook for 6 to 8 hours, adding the fresh thyme in the last hour of cooking.

5. 5

   When the squash is tender, turn off the slow cooker.

6. 6

   This dish can sit for an hour or two before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.