Recipe: Butternut squash with thyme and cider
- 1⁄2 cup (1 stick) unsalted butter, melted
- 1⁄4 cup firmly packed light brown sugar
- 1 cup apple cider
- 2 teaspoons dried thyme
- 4 cups 1-inch chunks peeled and seeded butternut squash
Combine all the ingredients in the insert of a 5- to 7-quart slow cooker. Cover and cook on high for 31⁄2 to 4 hours, until the squash is tender. Serve the squash in the cooker set on warm.
Slow-cooker savvy This squash is also delicious puréed. When the squash is tender, use an immersion blender to purée it. Serve the squash in the cooker set on warm.
Excerpted from Slow Cooker: The Best Cookbook Ever by Diane Phillips. Copyright © 2009 by Diane Phillips. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.