Butternut Squash And Potatoes With Rosemary Slow Cooker Food

SLOW COOKER BROWN SUGAR BUTTERNUT SQUASH

Slow Cooker Brown Sugar Butternut Squash image

Slow Cooker Brown Sugar Butternut Squash is the easiest way to make creamy, delicious mashed butternut squash without roasting or boiling.

Provided by Kristen McCaffrey

Categories Side Dish

Time 4h15m

Yield 8

Number Of Ingredients 5

Ingredients

4 lbs butternut squash, peeled and chopped (4-5 lbs)
2 tbsp butter, cut into smaller pieces
1/4 cup brown sugar (or maple syrup)
1 tsp. cinnamon
salt and pepper

Steps:

Add all the ingredients to the slow cooker and mix. Cook on low for 4 hours.
Using a potato masher or immersion blender, mash until smooth and creamy.
Cook the butternut squash whole: Add only the squash to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. Once it is tender to the touch, let it cool for at least 10 minutes. Carefully cut in half and remove the seeds. Scoop out the squash with a spoon Add the butter, cinnamon, salt, and pepper.

Nutrition Facts : ServingSize 1/2 cup, Calories 154 cal, Carbohydrate 34 g, Fat 3 g, Protein 2 g, Fiber 5 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 11 mg, Sugar 12 g

BUTTERNUT SQUASH SOUP II

Butternut Squash Soup II image

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Provided by Maplebird

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Steps:

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g

BUTTERNUT SQUASH AND POTATOES WITH ROSEMARY (SLOW COOKER)

Butternut Squash and Potatoes With Rosemary (Slow Cooker) image

From the Italian Slow Cooker by Michele Scicolone. It's wonderful to be able to use the slow cooker to make side dishes, especially on those occasions when the oven is engaged by the main event. You cannot go wrong with butternut squash, potatoes and rosemary. While this appears in an Italian cookbook, the ingredients are very familiar to North Americans, as well.

Provided by duonyte

Categories Potato

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs potatoes, peeled and cut into 1/2 inch wedges. about 4 cups
1 1/2 lbs butternut squash, peeled and cut into 1 inch wedges, about 4 cups
6 garlic cloves
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper (I use more)
1/4 cup olive oil
2 inches rosemary sprigs
1/4 cup water

Steps:

Put all the ingredients except the water into the slow cooker and toss to combine.
Add the water and cook on HIGH until the vegetables are tender, about 2 1/2 to 3 hours.

ROSEMARY ROASTED BUTTERNUT SQUASH

Rosemary Roasted Butternut Squash image

Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.

Provided by Kristin Licavoli

Categories Side Dish Vegetables Squash

Time 1h5m

Yield 6

Number Of Ingredients 6

Ingredients

1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil, or more to taste
sea salt to taste
ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g

SLOW COOKER BUTTERNUT SQUASH

Slow Cooker Butternut Squash image

I couldn't find a good recipe for slow cooked squash online, so I just made one myself!

Provided by Sockbum

Categories Side Dish Vegetables Squash

Time 6h15m

Yield 4

Number Of Ingredients 5

Ingredients

1 (3 pound) butternut squash - peeled, seeded, and cut into cubes
1 cup apple juice
¼ cup butter, melted
¼ cup firmly packed brown sugar
½ teaspoon ground cinnamon

Steps:

Combine butternut squash and apple juice in a slow cooker. Whisk butter, brown sugar, and cinnamon together in a bowl; drizzle over butternut squash.
Cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 337 calories, Carbohydrate 60.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 7 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 101.1 mg, Sugar 27.6 g

SLOW COOKER BUTTERNUT SQUASH

Slow Cooker Butternut Squash image

From the blog "Cook Eat Paleo". I've done this with potatoes, sweet potatoes and beets, but never thought of squash - it's so much bigger, but I'm thinking anything that fits in the slow cooker can be done this way. The water is there just because you need two ingredients to post a recipe!

Provided by duonyte

Categories Vegetable

Time 5h5m

Yield 1 squash

Number Of Ingredients 2

Ingredients

1 whole butternut squash, washed
1/2 cup water

Steps:

Place squash in your crockpot. Pour the water back into the tea kettle or on whatever houseplant could use it - don't add it to the crockpot.
Cook on HIGH for 4 to 5 hours, or on LOW for 6 to 8 hours, or until it's soft and can be easily pierced. The exact time will depend on just how large the squash it.
Cut in half, scrape out the seeds and scoop out the cooked squash, use as desired.

Nutrition Facts : Calories 510.8, Fat 1.1, SaturatedFat 0.2, Sodium 49, Carbohydrate 132.7, Fiber 22.7, Sugar 25, Protein 11.3

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Butternut Squash And Potatoes With Rosemary Slow Cooker Food

SLOW COOKER BROWN SUGAR BUTTERNUT SQUASH

Slow Cooker Brown Sugar Butternut Squash is the easiest way to make creamy, delicious mashed butternut squash without roasting or boiling.

BUTTERNUT SQUASH SOUP II

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

BUTTERNUT SQUASH AND POTATOES WITH ROSEMARY (SLOW COOKER)

ROSEMARY ROASTED BUTTERNUT SQUASH

Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.

SLOW COOKER BUTTERNUT SQUASH

I couldn't find a good recipe for slow cooked squash online, so I just made one myself!

SLOW COOKER BUTTERNUT SQUASH

From the blog "Cook Eat Paleo". I've done this with potatoes, sweet potatoes and beets, but never thought of squash - it's so much bigger, but I'm thinking anything that fits in the slow cooker can be done this way. The water is there just because you need two ingredients to post a recipe!

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