SLOW-COOKER SQUASH CASSEROLE
Squash and French bread come together in this slow cooked casserole - a tasty side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h50m
Yield 10
Number Of Ingredients 11
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well.
- In slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash.
- Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.
Nutrition Facts : Calories 180, Carbohydrate 12 g, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg
SLOW-COOKER SQUASH AND CORNBREAD CASSEROLE
Corn adds a sweet bite to this rich and creamy squash and cornbread stuffing casserole prepared in a slow cooker - a perfect Thanksgiving side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 5h25m
Yield 8
Number Of Ingredients 9
Steps:
- Spray 4-quart slow cooker with cooking spray. In large bowl, stir soup and sour cream. Add squash, onion, carrot and corn; stir gently to coat. Spoon mixture into slow cooker.
- In medium bowl, toss stuffing mix, melted butter and sage. Sprinkle over vegetable mixture.
- Cover; cook on Low heat setting 5 hours. Uncover; let stand 10 minutes before serving.
Nutrition Facts : Calories 250, Carbohydrate 21 g, Fat 3, Fiber 4 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 610 mg
CROCK POT SQUASH CASSEROLE
Make and share this Crock Pot Squash Casserole recipe from Food.com.
Provided by eHelen
Categories Onions
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine squash, onion, carrot, and soup in a large bowl.
- Mix the flour and the fat free sour cream, then stir mixture into the vegetable bowl.
- Using the melted "I Can't Believe It's Not Butter", toss it with the stuffing mix, placing half in the crock pot.
- Add vegetable mixture and top with the other half of the stuffing mixed with the "I Can't Believe It's Not Butter".
- Cover and cook on "Low" for 7 hours.
Nutrition Facts : Calories 88.6, Fat 0.9, SaturatedFat 0.4, Cholesterol 3.8, Sodium 40.4, Carbohydrate 17, Fiber 2.2, Sugar 7.1, Protein 4.5
CROCK POT SQUASH CASSEROLE
Delicious Fall Side Dish for those that love that home cooked comfort food. Perfect for Thanksgiving, company, or just an excuse to enjoy the flavors of the season
Provided by Denver cooks
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Flash boil the squash on the stove in a small amount of water for about 3-5 minutes, or until just tender. Drain.
- In a large bowl, combine soup, sour cream, butter, carrots, onion and stuffing mix. Add squash and fold inches.
- Pour into greased crock pot. Top with crushed Ritz Crackers.
- Cook on low for 3-4 hours or high for 2 hours, or until squash is tender.
- Add 1 cup of shredded cheddar cheese. Cook for about 5 minutes or until cheese is melted.
SWEET ACORN SQUASH WITH APPLES AND CRAISINS (CROCK POT)
I was on the search for a crock pot method for acorn squash and wasn't happy with what I found. . .so I took a little from each recipe and created my own. The results were outstanding. If you have any leftovers, simply scoop out the pulp, apples, craisins and mix with juices in crock pot, mash slightly and freeze for a side dish at a later date! This recipe is quite forgiving, so don't worry about measuring everything out exactly. In our house, we eat this as a main course with a small salad on the side.
Provided by januarybride
Categories One Dish Meal
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Turn crockpot to HIGH to get it warm while you fill it up.
- Pour apple juice in bottom of crockpot.
- Place squash, cut side up, in bottom of crockpot.
- On top of each piece of squash, sprinkle with salt, followed by 1/2 T butter, 1/2 T brown sugar, and 1 T dried cranberries.
- Sprinkle apples in and around the squash (about 1/4 cup will fit piled up on each squash).
- Juice lemon over the top of the apples, then sprinkle with the cinnamon and pour the maple syrup over the top.
- Cook the squash on LOW for 4-6 hours or HIGH for 2.5-4 hours. NOTE: crockpots are not created equal as far as temp goes and we will all buy different sized squash. . .that being said, cook times will vary. . .I don't mind eating mushy squash, but you can't eat undercooked squash simply because you can't cut it :) I cooked mine on low for 4 hours and it wasn't done so I cranked it up to high for 1 hour and it was perfectly cooked.
- When squash it tender, place each piece on a plate and sprinkle with the nuts.
- OPTIONAL: I am bad, so therefore I put another 2T of cold butter in with the apple juice and remaining apples on the bottom of the crockpot and stir til the butter is melted and then spoon the "sauce" over the top of the squash. If you like yours really sweet (as I do), feel free to drizzle it with more maple syrup or honey.
DOUBLE SQUASH CASSEROLE (CROCK-POT)
This is a delicious way to cook zucchini and yellow squash without heating up your kitchen! I like to use the combination of both types of squash, but you can use either one by itself if that's what you have on hand. Note: My crockpot runs hot and cooks this recipe in 4 hours on low. Your mileage may vary. :-)
Provided by DesertRose15
Categories Vegetable
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash into 1/2-inch pieces and place in bottom of crockpot.
- Sprinkle with seasonings and gently toss.
- Dot with butter; sprinkle with bread crumbs and cheese.
- Cover and cook on low for 4-6 hours or until tender.
Nutrition Facts : Calories 146.3, Fat 9.2, SaturatedFat 5.5, Cholesterol 22.5, Sodium 158.2, Carbohydrate 13.6, Fiber 3.7, Sugar 2.4, Protein 4.4
SLOW-COOKED SUMMER SQUASH
We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 2h50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.
Nutrition Facts : Calories 111 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 442mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
CROCK POT SQUASH COUSCOUS
Here, slowly cooked squash and raisins add their flavour to a tasty broth that plumps up the couscous. Serve with a splash of hot pepper sauce.
Provided by Olha7397
Categories Vegetable
Time 5h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Peel and cut squash into 2-inch cubes. Halve zucchini lengthwise; cut into 2-inch pieces.
- Place in slow cooker.
- Add onion, stock, chickpeas, raisins, sugar, butter, ginger, salt, pepper and turmeric.
- Cover and cook on low for 5 hours or until vegetables are tender.
- Increase heat to high; cover and cook for 15 minutes or until reduced slightly.
- With slotted spoon, remove vegetable mixture to bowl; cover and keep warm.
- Place couscous in large bowl; pour 2 cups of the hot broth over couscous.
- Cover with plastic wrap; let stand for 5 to 10 minutes or until couscous is plumped.
- Fluff with fork.
- Make well in centre of couscous; spoon in vegetables.
- Pour remaining broth over top; sprinkle with parsley.
- Makes 6 to 8 servings.
- Canadian Living.
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