Slow-Cooker Braised Butternut Squash With Pecans and Cranberries
By Sebastian NavaPublished on October 26, 2017
Time
4 to 5 hours on low or 3 to 4 hours on high
Yield
Serves 4 to 6
Slow cooker size
5 to 7 quarts
Ingredients
1 cup vegetable or chicken broth 2 garlic cloves, peeled and smashed2 sprigs fresh thyme Salt and pepper 2 pounds butternut squash, peeled, halved lengthwise, seeded, and sliced 1 inch thick2 tablespoons extra-virgin olive oil 1 teaspoon grated lemon zest plus 2 teaspoons juice¼ cup pecans, toasted and chopped⅓ tablespoon minced fresh parsley ¼ cup dried cranberries
Before You Begin
You will need an oval slow cooker for this recipe.
Instructions
- Combine broth, garlic, thyme sprigs, and ¼ teaspoon salt in slow cooker. Nestle squash into slow cooker. Cover and cook until squash is tender, 4 to 5 hours on low or 3 to 4 hours on high.
- Using slotted spoon, transfer squash to serving dish, brushing away any garlic cloves or thyme sprigs that stick to squash. Whisk oil and lemon zest and juice together in bowl. Season with salt and pepper to taste. Drizzle squash with dressing and sprinkle with pecans, cranberries, and parsley. Serve.
Time
4 to 5 hours on low or 3 to 4 hours on highYield
Serves 4 to 6Slow cooker size
5 to 7 quartsIngredients
1 cup vegetable or chicken broth
2 garlic cloves, peeled and smashed
2 sprigs fresh thyme
Salt and pepper
2 pounds butternut squash, peeled, halved lengthwise, seeded, and sliced 1 inch thick
2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon zest plus 2 teaspoons juice
¼ cup pecans, toasted and chopped
⅓ tablespoon minced fresh parsley
¼ cup dried cranberries
Ingredients
1 cup vegetable or chicken broth
2 garlic cloves, peeled and smashed
2 sprigs fresh thyme
Salt and pepper
2 pounds butternut squash, peeled, halved lengthwise, seeded, and sliced 1 inch thick
2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon zest plus 2 teaspoons juice
¼ cup pecans, toasted and chopped
⅓ tablespoon minced fresh parsley
¼ cup dried cranberries
Ingredients
1 cup vegetable or chicken broth
2 garlic cloves, peeled and smashed
2 sprigs fresh thyme
Salt and pepper
2 pounds butternut squash, peeled, halved lengthwise, seeded, and sliced 1 inch thick
2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon zest plus 2 teaspoons juice
¼ cup pecans, toasted and chopped
⅓ tablespoon minced fresh parsley
¼ cup dried cranberries
Why This Recipe Works
We found that a small amount of liquid in the bottom of the slow cooker, plus a couple of aromatics, was all it took to deeply flavor and perfectly steam butternut squash. Pecans and dried cranberries dressed up the squash, and a quick vinaigrette tied the elements of this vegetable side together.
Before You Begin
You will need an oval slow cooker for this recipe.
Instructions
- Combine broth, garlic, thyme sprigs, and ¼ teaspoon salt in slow cooker. Nestle squash into slow cooker. Cover and cook until squash is tender, 4 to 5 hours on low or 3 to 4 hours on high.
- Using slotted spoon, transfer squash to serving dish, brushing away any garlic cloves or thyme sprigs that stick to squash. Whisk oil and lemon zest and juice together in bowl. Season with salt and pepper to taste. Drizzle squash with dressing and sprinkle with pecans, cranberries, and parsley. Serve.
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