Slow Cooker Squash With Cranberries Food

SLOW COOKER BRUSSELS SPROUTS WITH CRANBERRIES, PECANS, AND BUTTERNUT SQUASH

Steps:

• Toss together the Brussels sprouts, butternut squash and red onion and place in the base of a 5 quart slow cooker
• Stir together the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt. Pour over the veggies and toss
• Cook on high for 2-2.5 hours, stirring once at one hour. Start checking for doneness at 2 hours. Brussels sprouts should be softened but still have some chew to them. Butternut squash should be tender and not mushy
• Add fresh cranberries and cook for 5 additional minutes
• Sprinkle with pecans and serve
• Sheet pan method:
• Pre-heat oven to 425°F. Line two large sheet pans with parchment and set aside
• Toss the Brussels sprouts, butternut and red onion with the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt PLUS one tablespoon of olive oil
• Spread over the sheet pans evenly
• Roast for 15 minutes, flip the veggies, and roast for 10 more minutes
• Add the cranberries, and return to the oven for 5 additional minutes
• Sprinkle with pecans and serve

BUTTERNUT SQUASH WITH CRANBERRIES AND ALMONDS

Steps:

• Bring chicken stock, butternut squash, red onion, and cranberries to a boil in a saucepan, reduce heat to low, and simmer until squash is tender when pierced with a fork, about 15 minutes. Drain.
• Heat butter and olive oil together in a large skillet over medium heat. Gently stir butternut squash mixture into hot butter and oil; sprinkle with brown sugar. Gently flip vegetables when browned, about 5 minutes per side. Sprinkle with almonds, Parmesan cheese, and salt.

WINTER SQUASH AND HONEY-ALMOND CRANBERRY SALAD

Steps:

• 1) Halve, seed and peel squash. Cut into bite-size cubes. Heat a large skillet over medium heat. Add 1 tablespoon olive oil, the squash, garlic, salt and red pepper flakes. Cover and cook 10-15 minutes until squash is just tender, stirring several times. Remove from heat.
• 2) Whisk together remaining olive oil, maple syrup and lemon juice; add 2 tablespoons dressing to squash. Stir in Almond Accents. Serve squash warm or cool over arugula or spinach. Drizzle with remaining dressing.

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.

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.

BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

Steps:

• Preheat oven to 425 degrees F.
• Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.