SLOW-COOKER SQUASH STEW
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
- Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
- Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.
SLOW COOKER BUTTERNUT SQUASH STEW
A hearty mixture of veggies and sage sausage in a slow cooker.
Provided by MAGGIEMAY84
Categories Soups, Stews and Chili Recipes Stews Pork
Time 3h
Yield 8
Number Of Ingredients 15
Steps:
- Stir butternut squash, sausage, potatoes, celery, carrots, chickpeas, crushed tomatoes, onion, tomato sauce, green bell pepper, garlic, curry powder, cumin, five-spice powder, salt, and pepper together in a slow cooker or tagine.
- Cover and cook on High until butternut squash is tender and sausage is cooked through, about 2 hours and 30 minutes. Stir ingredients halfway through the cooking process if possible.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 45.6 g, Cholesterol 32.5 mg, Fat 13.3 g, Fiber 8.4 g, Protein 14.2 g, SaturatedFat 4.4 g, Sodium 888.9 mg, Sugar 6.5 g
BUTTERNUT SQUASH AND POTATOES WITH ROSEMARY (SLOW COOKER)
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
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.
SLOW COOKER BUTTERNUT SQUASH AND POTATO STEW
Days are growing shorter and colder, time to break out the slow cooker and put some of those wonderful fall squash to good use. This stew will make your house smell absolutely wonderful while it's cooking.
Provided by Stephanie
Categories Soups, Stews and Chili Recipes Stews
Time 5h15m
Yield 5
Number Of Ingredients 12
Steps:
- Thinly slice the onion; cut slices into 1-inch pieces. Place into the bottom of a 4- to 6-quart slow cooker with squash and potatoes. Add water to cover the vegetables to a depth of 1 inch. Add ginger, garlic, bouillon, five-spice powder, salt, nutmeg, cloves, and pepper. Stir.
- Cover and cook on High for 4 hours, or Low for 8 hours.
- Stir in rice and cook on High for 1 additional hour.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 55.9 g, Cholesterol 0.1 mg, Fat 0.7 g, Fiber 6.5 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 441.6 mg, Sugar 6.6 g
BEEF AND BUTTERNUT SQUASH STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
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!
Provided by duonyte
Categories Vegetable
Time 5h5m
Yield 1 squash
Number Of Ingredients 2
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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