Slow Cooker Butternut Squash Food

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.

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.

BUTTERNUT SQUASH IN THE SLOW - COOKER

Steps:

• Combine the squash, apple, cranberries, onion (if using), cinnamon and nutmeg in a slow cooker. Cook on high for 4 hours or until squash is tender and cooked through. Stir occasionally while cooking.

SLOW-COOKER SQUASH STEW

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

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.

EASY BUTTERNUT SQUASH SLOW COOKER CURRY

Steps:

• Throw all the ingredients (except the yogurt) into the Slow Cooker.
• Cook on High for 1 hour, then turn down to Low for the remaining 4 hours.
• Check it half way through, give it a quick stir and add more water if necessary, to prevent the lentils sticking to the sides of the
• Stir in the greek yogurt at the end.
• Serve with rice. This dish also freezes well so you can divide into batches.

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!