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Roasted Squash with Thyme Cream
I had this at a dinner party last week and just had to ask for the recipe. The thyme cream sauce does something to the acorn squash that I simply cannot explain. You'll just have to give it a try to find out. The earthiness of the thyme mixes perfectly with the sweetness of the roasted squash.
The acorn squash is cut up into what would resemble ringlets, if it were round. And then it's roasted. Serve the acorn squash on a big platter giving every slice of squash a generous spoon full of the thyme cream sauce. The sauce is rather thin, so it seeps into the acorn squash meat and flavors it throughout. You can drizzle it with maple syrup if you like, but I found the squash to be sweet enough already.
INGREDIENTS
| 2 | acorn squashes |
| 2 tbsp | organic extra-virgin olive oil |
| 1 1/2 tsp | freshly ground pepper |
| 1 cup | local heavy cream |
| 8 | large fresh thyme sprigs |
| Pure maple syrup for drizzling | (we sometimes leave this off) |
PREPARATION:
- Preheat oven to 350 degrees. Cut squashes crosswise into ringlets, about 1 inch thick.
- Using a spoon, scrape out the seeds and discard them. With a cooking brush, put a light coating of olive oil on the squash and sprinkle with sea salt and freshly cracked pepper.
- Meanwhile, in a saucepan over low heat, combine the cream and thyme sprigs and bring to a simmer. Allow it to simmer on low heat for about 30 minutes, stirring occasionally. Strain the cream and place over high heat until it reduces by 2/3 in bulk.
- Transfer squash to a platter. Drizzle with the maple syrup and garnish with thyme.
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