Best 4 Slow Cooked Winter Squash With Sage And Thyme Recipes
As the days get shorter and the temperatures drop, there's nothing quite like a warm and hearty meal to chase away the winter chill. This slow-cooked winter squash with sage and thyme is the perfect dish to do just that. With its tender squash, savory herbs, and rich broth, it's a meal that will warm you from the inside out. And the best part is, it's incredibly easy to make. Simply throw all of the ingredients in a slow cooker and let it do its thing. In just a few hours, you'll have a delicious and nutritious meal that the whole family will love.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMIEST WINTER SQUASH WITH RAISINS AND SAGE
Fragrant with fresh sage, orange zest and toasted pecans, this extra creamy roasted squash uses silken tofu as its secret ingredient.
Provided by Whole Foods Market(R)
Categories Trusted Brands: Recipes and Tips Whole Foods Market
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Arrange whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 different spots reveals very tender flesh, about 1 1/4 hours. Set aside until cool enough to handle. Peel away the skin, and discard the seeds.
- Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl; wipe out food processor.
- In the clean food processor, puree warm squash and tofu until very smooth and creamy. (Reheat, if needed, in a medium pot over medium heat.) Transfer to a large bowl or platter, scatter raisin-sage mixture over the top and serve.
Nutrition Facts : Calories 211.8 calories, Carbohydrate 32.6 g, Fat 8.3 g, Fiber 5.3 g, Protein 7.6 g, SaturatedFat 0.9 g, Sodium 5294 mg, Sugar 10.3 g
SLOW-COOKED WINTER SQUASH WITH SAGE AND THYME
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
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.
SLOW-COOKED SUMMER SQUASH WITH LEMON AND THYME
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways to use them.
Provided by Claire Saffitz
Categories Bon Appétit Side Vegetable Yellow Squash Zucchini Summer Thyme Lemon Lemon Juice Roast Vegetarian Vegan Wheat/Gluten-Free Dairy Free Garlic
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, 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, 1 hour and 40 minutes-1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.
SLOW-COOKED SUMMER SQUASH
We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 2h50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.
Nutrition Facts : Calories 111 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 442mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
Tips:
- Choose the right squash: For this recipe, butternut squash, acorn squash, or kabocha squash are all good choices. Look for squashes that are heavy for their size and have smooth, unblemished skin.
- Roast the squash properly: To ensure that the squash is cooked through and tender, roast it at a high temperature (400°F) until it is fork-tender. This will take about 45 minutes to 1 hour, depending on the size of the squash.
- Use fresh herbs: Sage and thyme are the perfect herbs to complement the sweet flavor of the squash. Use fresh herbs whenever possible, as they will provide the best flavor.
- Don't overcrowd the pan: When roasting the squash, make sure to leave enough space between the pieces so that they can cook evenly. Overcrowding the pan will prevent the squash from roasting properly.
- Season to taste: Once the squash is roasted, season it to taste with salt and pepper. You can also add a pinch of cayenne pepper for a little bit of heat.
Conclusion:
This slow-cooked winter squash with sage and thyme is a delicious and easy side dish that is perfect for a fall or winter meal. The squash is roasted until it is tender and slightly caramelized, and the herbs add a wonderful flavor. This recipe is also very versatile, so you can adjust the ingredients to suit your own taste. For example, you can add other herbs, such as rosemary or marjoram, or you can add a splash of white wine or chicken broth to the roasting pan. This side dish is a great way to enjoy the flavors of the season.
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