Butternut Squash Braised With Cream And Fresh Thyme Food

BUTTERNUT THYME TARTLETS

Steps:

• Preheat oven to 350°. Place shells in a 15x10x1-in. pan. Bake until golden brown, 8-10 minutes. Cool completely., For filling, beat cream cheese on medium speed until fluffy, about 2 minutes. Coarsely chop squash; add to cream cheese. Add goat cheese, shallot, minced thyme, lemon zest and seasonings; beat until blended., To serve, spoon about 1 tablespoon filling into each shell. Top with thyme. Refrigerate leftovers.

MAPLE-BRAISED BUTTERNUT SQUASH WITH FRESH THYME

Steps:

• Melt butter in heavy large deep skillet over high heat. Add squash; sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired.

BRAISED COLLARD GREENS AND BUTTERNUT SQUASH

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
• Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
• Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.
• Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the squash, cover and cook until tender, about 5 minutes.
• Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using.
• Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
• Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
• Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.
• Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the squash, cover and cook until tender, about 5 minutes.
• Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using.

HONEY-THYME BUTTERNUT SQUASH

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add squash; cover and cook for 10-15 minutes or until tender., Drain. Mash squash with the remaining ingredients.

BUTTERNUT SQUASH BRAISED WITH CREAM AND FRESH THYME

Steps:

• Cover the squash with a generous amount of salted water in a large saucepan and boil for 5 minutes.
• Drain well.
• In a slow cooker, combine the squash, butter, onions, garlic, cream and salt and pepper.
• Set the cooker on low and cook for 6 to 8 hours, adding the fresh thyme in the last hour of cooking.
• When the squash is tender, turn off the slow cooker.
• This dish can sit for an hour or two before serving.