Best 2 Slow Cooked Winter Squash With Sage And Thyme Recipes

Indulge in the tantalizing flavors of autumn with our collection of slow-cooked winter squash recipes, a delightful symphony of seasonal tastes. From the classic pairing of butternut squash with sage and thyme to the unique combination of acorn squash with cranberries and pecans, each dish promises a culinary journey like no other. These recipes showcase the versatility of winter squash, transforming humble ingredients into extraordinary meals. Whether you prefer a creamy soup, a savory risotto, or a hearty casserole, our curated selection has something to satisfy every palate. Embrace the bounty of the harvest and create a memorable dining experience with our slow-cooked winter squash recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER ACORN SQUASH

Slow-Cooker Acorn Squash image

Provided by Trisha Yearwood

Categories side-dish

Time 4h25m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 medium acorn squash
1 cup vegetable or chicken stock
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 teaspoons fresh thyme leaves, plus 4 sprigs
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) butter

Steps:

Cut each acorn squash into 6 slices and remove seeds.
Pour the stock and cider vinegar into a 6-quart slow cooker. Add the squash slices, drizzle with the olive oil, and sprinkle with the thyme leaves and some salt and pepper.
Cover and cook on high for 3 to 4 hours.
When the squash is fork-tender, heat a small saute pan over medium-high heat and add the butter. When hot but not smoking, add the thyme sprigs--they should sizzle--and fry for about 30 seconds, until darkened but not browned. Remove the sprigs to a paper towel-lined plate and let cool slightly before shaving off the leaves. Let the brown butter in the pan cool slightly, then drizzle it over the squash. Garnish with the fried thyme leaves.

SLOW-COOKED WINTER SQUASH WITH SAGE AND THYME

Slow-Cooked Winter Squash with Sage and Thyme image

Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.

Provided by Claire Saffitz

Categories Bon Appétit Squash Thyme Sage Fall Vegetable Vegetarian Garlic Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 lb. delicata or acorn squash, halved lengthwise, seeds removed, sliced crosswise 1/2" thick
1/2 head of garlic
2 sprigs sage
2 sprigs thyme
1/2 cup extra-virgin olive oil
3/4 tsp. kosher salt
1 Tbsp. white wine vinegar

Steps:

Place a rack in middle of oven and preheat to 350°F. Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.

Tips:

Choose the right squash: Look for winter squash varieties such as butternut, acorn, or kabocha. These squashes have a hard outer shell and dense flesh that holds up well to slow cooking.
Prepare the squash properly: Cut the squash in half lengthwise and scoop out the seeds. If the squash has a thick skin, peel it before cutting.
Use a variety of herbs: Sage, thyme, and rosemary are classic herbs that pair well with winter squash. You can also use other herbs such as oregano, marjoram, or savory.
Don't overcrowd the pot: When roasting the squash, make sure to leave enough space between the pieces so that they can cook evenly.
Roast the squash until tender: The squash is done roasting when it is tender when pierced with a fork. This usually takes about 45 minutes to 1 hour.

Conclusion:

Slow-cooked winter squash is a delicious and versatile dish that can be enjoyed as a side dish or main course. With its sweet and savory flavor, it is a perfect addition to any fall or winter meal. By following the tips above, you can create a perfectly roasted winter squash that is sure to please everyone at the table.