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Slow-Cooked Winter Squash with Sage and Thyme

Slow-Cooked Winter Squash with Sage and Thyme

Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.

Ingredients

  • 1 lb. delicata or acron squash, halved lengthwise, seeds removed, sliced crosswise ½" thick
  • ½ cup extra-virgin olive oil
  • 1 Tbsp. white wine vinegar

Recipe Preparation

  • Place a rack in middle of oven and preheat to 350°. Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.

  • Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60–70 minutes. Let cool slightly, then add vinegar and toss to coat.

Reviews SectionGreat recipe! I used acorn squash and used 1/2 cup oil as directed. Squash absorbed almost all oil and tasted great. I didn’t use vinegar but still tasted great. Very aromatic.Lovely, luscious delicata! I used 1/4 cup oil and that was plenty. The herbal flavors were great. One problem with the recipe - if you use delicata and try to toss it, as instructed, it falls apart! So don't toss. Also, it is soft and ready before (or if it ever) gets crisp. One hour was plenty. Warning - the garlic, upside down, sticks and makes a caramel-y mess that is difficult to get off the spoon, let alone the dish.

Episode 136: Squash Harvest Dinner

Continuing with our theme of fall vegetables for October, this week we are all about squash. We have all been there, back from the farmer’s market with a load full of beautiful squash. Only we don’t have any clue what we’ll do with it all. Never fear! We have recipes from a stir fry to stuffed acorn squash. Not to mention a butternut squash pie that is deeply satisfying. We can’t claim to help with all your vegetable haul, but we think we’ve got you started.


Slow Cooker Cheezy Butternut Squash Macaroni

This is mac ‘n’ cheez that’s all grown up. It’s covered with a rich butternut squash and nutritional yeast sauce that’s as nutritious as it is delicious. It's from my book, Vegan Slow Cooking for Two.

Ingredients

FOR THE MORNING

  • 1 1/2 cups 210 g cubed butternut squash or other winter squash
  • 1/2 cup 90 g chopped tomatoes
  • 1 1/2 cups 355 ml water
  • 2 cloves garlic, minced
  • Three 3-inch, 7.5 cm sprigs fresh thyme or 1 1/2 teaspoons (1.5 g) dried thyme
  • One 2-inch, 5 cm sprig fresh rosemary or 1/2 teaspoon dried rosemary

FOR THE EVENING

  • 1/4 cup 24 g nutritional yeast flakes
  • 1/2 to 1 cup 120 to 235 ml unsweetened nondairy milk
  • 1 1/2 cups 158 g uncooked whole-wheat macaroni (*use gluten-free)
  • Salt and pepper, to taste

Instructions

  1. ** Please note - this recipes uses a 1½ to 2 quart slow cooker **
  2. In the morning: Add the morning ingredients to the slow cooker. Cook on low for 7 to 9 hours.
  3. Thirty to 45 minutes before serving: Purée the contents of the slow cooker in a blender with the nutritional yeast and ½ cup (120 ml) of the nondairy milk. Add the mixture back into the slow cooker and turn it up to high. Stir in the macaroni, cover, and cook for 20 minutes.
  4. Stir well and add more milk if the sauce is getting too thick. Cook for 15 to 25 minutes more or until the pasta is al dente. Add salt and pepper to taste.
  5. Make sure to check on the pasta every 10 minutes or so until you get good at gauging how fast it will cook in your slow cooker. It cooks faster in the smaller slow cooker.

Notes

Nutrition Information

Did you make this recipe?

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Recipe Summary

  • 1 (2 pound) spaghetti squash
  • ¼ cup olive oil
  • ½ sweet onion, chopped
  • 6 green onions, white parts only, chopped
  • 4 cloves garlic, chopped
  • 1 Granny Smith apple, peeled and chopped
  • ¼ cup butter
  • 14 ounces Polish sausage, sliced
  • 6 cups no-salt-added chicken stock
  • ½ cup white cooking wine
  • 2 potatoes, peeled and diced
  • ½ (5 ounce) package frozen cut spinach
  • ½ cup heavy whipping cream
  • ¼ cup grated Parmesan cheese
  • 2 teaspoons sea salt
  • 1 teaspoon hot sauce (such as Cholula®)
  • ½ teaspoon ground thyme
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground sage
  • ¼ teaspoon red pepper flakes

Preheat oven to 375 degrees F (190 degrees C).

Cut ends off spaghetti squash pierce skin in several places with a sharp knife. Transfer to a glass baking dish.

Bake in the preheated oven until interior can be easily pierced with a fork, about 1 hour. Cool until easily handled, at least 20 minutes. Cut in half. Scoop out seeds and discard. Scrape flesh into strands with a fork.

Heat olive oil in a slow cooker on High. Add onion, green onions, and garlic cook and stir in the open cooker until tender, about 10 minutes. Stir in apple and butter. Add sausage cook and stir for 5 minutes.

Pour chicken stock and white cooking wine into the slow cooker. Cook until heated through, about 20 minutes. Stir in potatoes cook, covered, on Low for 20 minutes.

Stir spaghetti squash strands and spinach into the slow cooker. Mix in heavy cream, Parmesan cheese, salt, hot sauce, thyme, pepper, sage, and red pepper flakes. Cover and cook on Low until flavors combine, about 8 hours.


Delicious Delicata Squash

The newest addition to my kitchen, or at least the newest winter squash! The delicata is a wonderfully sweet squash that cooks nicely to make a fantastic side dish for your plate. These really are some of the best winter squash recipes out there, all featuring a new favorite in my kitchen!

Roasted Delicata Squash with Thyme

Simple recipe for roasted delicata squash. Just the squash, some oil and a few spices. Yes, I know the title says thyme, but there’s some salt, pepper, garlic, and paprika there too.

2 Green, Blue, or Purple WW Points

Gluten Free, Dairy Free, Soy Free, Nut Free

Roasted Delicate Squash with Parmesan and Dill

Another version of the roasted squash, but this time instead of a spice mix, the squash is topped with, wait for it, parmesan and dill.

3 Green, Blue, or Purple WW Points

Gluten Free, Soy Free, Nut Free

Apple-Delicata Squash Porridge

OK, so I don’t often include Instapot recipes on my site. I have an Instapot and to be honest, I’m not really a fan. I mean, my slow cooker cooks things slowly, so I thought an Instapot would cook things, well, not instantly, but quickly. I haven’t found that to be the case, so I don’t use it very often, but this recipe looks interesting and sounds good, so I might just have to break it out.

2 Green, Blue, or Purple WW Points

Gluten Free, Dairy Free, Soy Free, Nut Free

Sauteed Cow pea greens and squash

A beautiful looking salad side dish. I love the addition of pine nuts, which I always enjoy but rarely think to use when I am creating recipes for myself! Oh, and if you can’t find cow pea greens (because I’ve never seen them) you can substitute collard or greens.

6 Green, Blue, or Purple WW Points

Gluten Free, Dairy Free, Soy Free

Stuffed Delicata Squash with Beef and Cranberries

Did you think I would go through a whole section without a stuffed squash recipe? But just take one look at those wonderful fresh cranberries and tell me your mouth isn’t watering for a bite of these stuffed squash with beef and cranberries.

9 Green, Blue, or Purple WW Points

Gluten Free, Soy Free, Nut Free


Slow-Cooked Beef with Exquisite Sauce (serves 8-10)

Exquisite, is the only word I could think of for this depth-y dinner!

Slow-Cooked Beef with Exquisite Sauce

My plans for the day ended with a little dinner party at my house, after a visit to a vineyard (more about that in tomorrow’s blog!). I wanted to have nothing more to do than reheat whatever I had cooked earlier, so I could sit and have a fun time with everyone.

In situations like this, the best kind of dinner is something slow-cooked that will improve with time. This beef dish cooked in wine was just the thing. It was dead easy to put together, and the steady low heat of the oven did the work.

So, invite people over, and plan on spending all of your time at the table, not in the kitchen, by cooking this mouth-watering sensation!

You will need: 5 lbs beef, cut into large bite-sized pieces, 8 tbs extra-virgin olive oil, (I used very large sirloin beef steaks), 6 fresh sage leaves, 8 fresh thyme sprigs, 3 carrots, thickly sliced, 3 celery ribs, sliced, 3 medium onions, large dice, 1 lb (about 4 cups) white mushrooms, left whole with stems in tact save for cutting the very end off, 8-10 cups fresh spinach leaves, 8 small plum tomatoes, halved, 1 bottle of red wine, (something heavy, like a cabernet), 1/2 cup heavy cream, sour cream(optional), sliced hot peppers, (optional). Suggested accompaniments: rice, mashed potatoes, fresh, good-quality bread.

Preheat oven 275*

2 – Season meat with coarse sea-salt and freshly ground black pepper. Put heavy pan on high heat and add 3 tbs of the oil. When it is very hot, sear meat in batches until brown on both sides. Transfer to a plate or big bowl as you go, and add more oil in-between batches.

3 – Turn heat down to medium/low and add onions, celery, carrots and herbs. Cook for 10 minutes, stirring occasionally.

4 – Add mushrooms and continue to cook for another 5 minutes or so. Add the wine and bring to a boil.

5 – Transfer the meat to a giant pot (that has a lid) and pour the veggies, plum tomato halves, and wine over everything. Place in oven for 3 hours. When cooked, take out of oven and add the cream and spinach. Give everything a gentle stir and put cover back on for 15 minutes. This gives the spinach time to cook into the sauce and the flavors time to settle. Taste for further seasoning before serving.

* If you are going to serve this with an accompaniment, plan to have it cooked when beef comes out of the oven.

Serve with rice, potatoes or bread. can also be served on its own.

Add some freshly chopped raw hot peppers to the dish

mix a little sour cream with some hot chilli garlic sauce and top with hot peppers.

I added a little interest with some sour cream mixed with a chilli garlic sauce and some fresh peppers from my garden.


Recipe Summary

  • 4 pounds yellow summer squash, sliced
  • 1 small onion, chopped
  • ¼ cup butter, cubed
  • ¼ pound processed cheese food (such as Velveeta®), cubed

Place the squash and onion into a pot, and pour in enough water just to cover. Bring to a boil, cover the pot, and simmer the vegetables until tender, about 10 minutes. Do not stir. Drain the squash and onion in a colander set in the sink.

Gently layer the cooked squash and onions, cubes of butter, and cheese food cubes in a slow cooker. Set the cooker on Low, and cook until the squash are very tender and the butter and cheese have formed a creamy sauce, about 1 hour. Do not stir.


Episode 89: Thanksgiving Sides

Everyone knows the best part of Thanksgiving are the sides. Maybe you’re a sweet potato person, grabbing a bit of that marshmallow goodness. Or green bean casserole is the dish that makes your holiday. Not even mentioning the Great Stuffing vs. Dressing debates. This week we have a few new offerings to add to your holiday rotation. Thanksgiving sides that are fresh, festive, and worthy of a place at your table.

Simple Fall Slaw: Minimalist Baker

Sometimes a little freshness on the plate is a welcome diversion from the Thanksgiving plate. This slaw delivers with fall fruits and vegetables, apples, beets, and carrots, all tossed in a creamy tahini dressing. Truth be told, we’re going to love this all season long.

  • Kate substituted salad turnips for the radishes and loved it.
  • Be careful with your mandoline! (Likely you know this but Kate had another reminder this episode.)
  • Looking for a mandoline? Kate uses a model that’s also a Cook’s Illustrated favorite. (Amazon affiliate link- thank you!)

Slow Cooked Winter Squash with Sage and Thyme: Epicurious

Squash is a must-have for many Thanksgiving tables. Here’s a simple yet decadent version of roasted squash. Fragrant with sage and thyme, we loved the way this looked on the serving platter.

  • We used delicata, butternut, and honeynut squash for this and all worked well.
  • Kate used leftover delicata squash to make an amazing sandwich with layers of vegetables, sharp cheddar cheese, and a swipe of mustard.

Twice Baked Sweet Potatoes with Maple and Walnuts: Savory Nothings

Looks like twice baked potatoes aren’t just for regular spuds anymore. Bake up some individual portions of sweet potatoes and delight the kids and adults in your family. We loved the tang of greek yogurt and the crunchy walnut topping.

  • Scale up or down- this recipe was very flexible.
  • Betsy skipped the butter in the topping and didn’t notice it one bit.
  • We think you could make these up until the second bake and then pop in the oven for a make-ahead side.

Slow Cooker Vegetable & Cider Cassoulet

It’s the time of year for a hearty Slow Cooker Vegetable and Cider Cassoulet, a delicious and healthy take on the classic French dish.

  • 2 tablespoons rapeseed oil
  • 2 onions - roughly chopped
  • 450 g chopped vegetables of your choice ( I used celery, parsnip, carrots and leeks)
  • 450 g diced butternut squash
  • 2 garlic cloves - crushed
  • 1 x 400 g can haricot beans - drained
  • 1 x 400 g can of flageolet beans - drained
  • 1 x 400 g can chopped Italian tomatoes
  • 250 ml (1 cup) cider or wine
  • 125 ml vegetable stock
  • 2 large sage leaves - chopped
  • 2 bay leaves
  • 1 teaspoon freshly chopped thyme
  • Salt and pepper to taste
  • 85 g fresh breadcrumbs
  • 2 garlic cloves - crushed
  • 3 tablespoons olive oil
  • 2 tablespoons freshly chopped parsley
  1. Spray or lightly grease your slow cooker pot.
  2. In a large frying pan, saute your onions in oil for about 10 minutes until soft and transfer to your slow cooker pot.
  3. Use your pan again to gently fry the butternut squash, diced vegetables and garlic for about 5 minutes before transferring them to your slow cooker pot.
  4. Add beans, tomatoes, cider, vegetable stock and herbs to your slow cooker pot and stir well.
  5. Cook on low for 8 hours or on high for 4 hours. Add salt and pepper to taste.
  6. Serve with the crunchy breadcrumb topping if using.
  1. Preheat oven to 350°F / 180°C / Gas Mark 4
  2. Toss your breadcrumbs with garlic, parsley and olive oil and place on a baking tray.
  3. Bake for 10 to 12 minutes, checking halfway through cooking time and move the breadcrumbs about to prevent burning.

Pin for later

I’m entering Slow Cooker Vegetable & Cider Cassoulet into a few challenges this month:


Slow Cooker Duck Confit

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Duck confit is a staple in many French dishes, from rillettes to cassoulet, but it can be tricky in the oven, where it requires constant attention to ensure that the fat stays at a steady temperature. But making it in a slow cooker is as easy as combining the melted fat and cured duck legs and walking away, only to return a few hours later to meltingly tender, flavorful meat. To serve, shred the meat to use in other dishes, or simply sear the legs skin-side down in a hot pan until golden-brown and crisp, and enjoy with our Braised White Beans with Chard, or our Potato-Parsnip Gratin recipe, and a simple green salad with sharp vinaigrette to cut through the richness.

Game plan: After cooking, the duck fat can be strained, cooled, and used again—try it for frying potatoes, or making our Potato-Turnip Latkes Fried in Duck Fat recipe.

This recipe was featured as part of our “Common Appliances, Uncommon Uses” story.

Instructions

  1. 1 Combine the salt, thyme leaves, bay leaves, peppercorns, and juniper berries in a small bowl and stir to mix thoroughly.
  2. 2 Rinse the duck legs and pat dry with paper towels. Place in a large baking dish and spread the salt rub on all sides, distributing the entire rub evenly over the legs. Cover and place in the refrigerator to cure overnight, at least 12 hours.
  3. 3 When ready to cook the legs, place the duck fat in a slow cooker and melt on high. Rinse the legs under cold water and pat dry. Once the fat has melted, carefully add the legs and cook at a simmer. (Monitor the heat and lower it if the fat is creating more than one or two bubbles every minute.)
  4. 4 Cook until the meat is very tender and pulls away to expose the bones, about 4 hours. Remove the legs from the fat and serve immediately or place on a wire rack to cool. Once the legs and fat have cooled, the legs can be returned to the fat and stored in the refrigerator for several weeks. To use the confit, remove it from the refrigerator and let it sit at room temperature until the fat has become liquid, about 1 hour.


Watch the video: Ανθοφορία Εύβοια θυμάρι θρούμπι 2015 (November 2021).