Butternut Squash Braised with Cream and Fresh Thyme
Indulge in the cozy comfort of Butternut Squash Braised with Cream and Fresh Thyme, a dish that combines rustic simplicity with luxurious flavor. Tender cubes of butternut squash are simmered to perfection in a rich, velvety cream sauce infused with the earthy aroma of fresh thyme and a hint of garlic. A touch of unsalted butter enhances the natural sweetness of the squash, while an optional sprinkle of parmesan cheese adds a decadent finish. Perfect as a side dish to complement roasted meats or as a vegetarian centerpiece, this one-pan recipe is both elegant and easy, with only 15 minutes of prep time and minimal cleanup. Whether you're hosting a dinner party or enjoying a quiet meal at home, this dish brings hearty, seasonal ingredients to life in the most delicious way.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 4 sprigs fresh thyme
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese (optional, grated)
Instructions
Peel the butternut squash, cut off both ends, and slice it in half lengthwise. Scoop out the seeds using a spoon. Cut the squash into 1-inch cubes.
Peel and finely mince the garlic cloves. Set aside.
In a large skillet or sauté pan with a lid, melt the unsalted butter over medium heat.
Add the minced garlic to the butter and sauté for 30 seconds until fragrant, being careful not to burn it.
Add the cubed butternut squash to the pan and stir to coat it with the butter and garlic.
Pour in the heavy cream, and add the fresh thyme sprigs to the pan. Season with kosher salt and black pepper. Stir gently to combine.
Reduce the heat to medium-low, cover the pan with the lid, and let the squash simmer for 25-30 minutes, stirring occasionally, until the squash is tender and the cream has thickened into a sauce.
Remove the thyme sprigs from the pan and discard them.
Taste the dish and adjust the seasoning with additional salt and pepper if needed.
For an optional finishing touch, sprinkle grated parmesan cheese over the squash and stir to combine until melted.
Transfer the braised squash to a serving dish and garnish with a few fresh thyme leaves, if desired. Serve warm.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 18.0 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1065 mg | 82% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2670 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
