Butternut Squash Braised With Cream And Fresh Thyme - cooking recipe

Ingredients

3 lbs butternut squash, peeled and cut into 1-inch cubes
4 tablespoons butter
1 cup onion, thinly sliced
1 tablespoon garlic, minced
1/4 cup cream
salt & freshly ground black pepper
1 tablespoon fresh thyme leave

Preparation

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.