Slow Cooked Squash And Pineapple Food

THAI SQUASH & PINEAPPLE CURRY

Steps:

• Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans.
• Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.

SKILLET SUMMER SQUASH

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat.
• Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.

SLOW COOKED SQUASH AND PINEAPPLE

Steps:

• Peel and seed squash then chop into 1" inch sized chunks. Place into slow cooker.
• In a medium sized bowl mix pineapple (including liquid), sugar, and cinnamon.
• Add to the slow cooker and cover. Cook on low for 7-8 hours.
• Stir and serve.

SLOW COOKER SQUASH WITH CRANBERRIES

Steps:

• Place butternut squash, pumpkin, acorn squash, kabocha squash, sweet potato, parsnip, and shallots in layers with butter, herbes de Provence, vinegar, garlic, and sea salt until the slow cooker is completely filled.
• Cover and cook on High until vegetables are tender, 3 to 4 hours, adding dried cranberries in during the last hour. Add feta cheese as the dish is served.

SQUASH AND PINEAPPLE CURRY

Steps:

• Heat oil and fry onion for 5 minutes Add paste and squash and mix well. Add milk and stock, simmer for 20 mins until squash is tender, halfway through add the beans.
• Stir in pineapple and coriander and leave until pineapple heats through.
• serve with rice or noodles.
• You can add a diced chicken breast at the onion stage is desired.

MOCK PINEAPPLE

Steps:

• Note: Read your pressure cooker's manual before first use.
• Combine pineapple juice, zucchini, sugar, and lemon juice in a non-reactive (not aluminum or cast-iron) pot.
• Simmer 20 minutes.
• If desired, add a few drops of food coloring.
• Hot-pack in sterilized pint jars, carefully wipe off the edges of the jar and attach seal.
• Process in a pressure cooker at 10 pounds pressure for 30 minutes.
• After cooker has depressurized, remove jars to a wire rack and let sit, undisturbed, for 24 hours.

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.

ACORN SQUASH WITH PINEAPPLE

Steps:

• Preheat oven to 350 degrees.
• Cut squash in half and remove seeds.
• Place each half, cut-side down on a nonstick baking sheet.
• Bake for 45 to 60 minutes until soft and tender.
• Meanwhile mix pineapple with spices and set aside.
• Now place squash into a baking dish.
• Divide pineapple mixture in half and place inside squash cavity.
• Return to oven and bake 5 more minutes or until pineapple mixture bubbles.
• Serve hot.
• You may want to try half the amount of spices first, then add the rest if needed.

BAKED BUTTERNUT SQUASH

Steps:

• Set oven rack in the middle position; preheat oven to 425°.
• Line a 17x11x1 inch jelly roll pan with foil, shiny side up, and coat with vegetable spray.
• Place the squash in a large bowl.
• Melt butter in a saucepan over medium heat; add brown sugar and stir with a wooden spoon until combined.
• Add pineapple, salt, pepper, and ginger.
• Bring to a boil, decrease heat to medium, and cook until mixture is syrupy, about 15 minutes.
• Pour pineapple mixture over squash and toss to coat.
• Spread squash on prepared pan.
• Bake 20 minutes, shaking pan after 10 minutes for even cooking, until squash is soft when pierced with a knife.
• Sprinkle with walnuts and serve immediately.
• Store leftover squash in covered container in the refrigerator.