Crock Pot Butternut Squash Food

CROCK POT BUTTERNUT SQUASH

Steps:

• Place whole squash in a slow cooker and cook until soft and easily pierced, about 4 - 5 hours on high or 6 - 8 hours on low.
• When cool enough to handle, cut in half and scoop out seeds.

SLOW COOKER BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Steps:

• Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
• Cover and cook on high heat for 4 hours.
• Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
• Add the thyme and coconut milk and blend to incorporate.
• Garnish with pumpkin seeds and chives, if desired.
• Enjoy!

SLOW COOKER BUTTERNUT SQUASH

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.

SLOW COOKER VEGAN BUTTERNUT SQUASH MAC RECIPE BY TASTY

Steps:

• Cut off both ends of the butternut squash and poke all over with a fork. Microwave on high for 3-4 minutes.
• Peel the skin off of the squash. It should come right off! Slice the squash in half lengthwise, scoop out seeds, and cut into 1-inch (2-cm) cubes. You should have about 5 cups (1 kg).
• In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
• Cover and cook on high for 4 hours or low for 8 hours, until the vegetables are soft enough to be easily mashed with a fork.
• Transfer the squash mixture to a blender, or use an immersion blender, and puree for 5 minutes, until there are no chunks and the sauce develops a creamy texture.
• Pour the sauce over the cooked macaroni and stir well.
• Serve garnished with parsley.
• Enjoy!

CROCK POT BUTTERNUT SQUASH WITH BROWN SUGAR AND CINNAMON

Steps:

• Quarter the butternut squash lengthwise, cut stem off, and scoop out seeds. Pour the apple juice into the slow cooker.
• Combine the butter, brown sugar, and cinnamon in a cup or small bowl.
• Put two of the squash quarters, cut side up, in the slow cooker. Drizzle with about half of the butter-brown sugar mixture.
• Place the remaining two squash quarters on the first ones and drizzle with remaining butter-brown sugar mixture.
• Cover and cook on LOW for 6 to 8 hours, or until squash is tender.

BUTTERNUT SQUASH AND TOMATOES FOR CROCK POT

Steps:

• Heat oil in non-stick skillet. Add chopped leek and saute for about 5 minutes, or until soft. Mix with butternut squash chunks and add to crockpot. (Tip - half squash with sharp knife, scrape clean with spoon, and heat in 350 degree Fahrenheit oven on baking sheet sprayed with non-stick cooking spray, cut side down, for 15 minutes. Let cool, then peel and cut into chunks).
• Add salt and pepper (to taste) and 2 teaspoons herbes de provence.
• Top with beans and tomatoes, in that order. Cover and cook on low for 8-9 hours. Can be kept warm for up to 2 hours.
• Serve topped with mozzarella cheese and sprinkled with crumbled bacon, if desired.

VEGAN BUTTERNUT SQUASH AND LENTIL STEW IN THE SLOW COOKER

Steps:

• Turn a slow cooker on High.
• Combine butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin in the slow cooker. Pour in water and stock. Stir gently to evenly distribute spices and vegetables.
• Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.

SLOW-COOKER BUTTERNUT SQUASH SOUP

Steps:

• In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.