CROCKPOT SQUASH RECIPE RECIPES

Name: Butternut squash casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 1 onion, sliced; 2 garlic cloves, crushed; 1 tsp cumin seeds; 1 tbsp paprika; 225g sweet potato, cubed; 1 red pepper, deseeded and chopped; 1 butternut squash (about 550g/1lb 4oz), peeled and chopped; 400g can chopped tomato; 200ml red wine; 300ml vegetable stock; 75g bulgur wheat; 4 spoonfuls Greek yogurt; a little grated vegetarian cheddar cheese

BUTTERNUT SQUASH CASSEROLE RECIPE | BBC GOOD FOOD

Butternut squash casserole recipe | BBC Good Food image

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

Provided by Good Food team

Categories Dinner, Main course

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 14

Ingredients

2 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
1 tsp cumin seeds
1 tbsp paprika
225g sweet potato, cubed
1 red pepper, deseeded and chopped
1 butternut squash (about 550g/1lb 4oz), peeled and chopped
400g can chopped tomato
200ml red wine
300ml vegetable stock
75g bulgur wheat
4 spoonfuls Greek yogurt
a little grated vegetarian cheddar cheese

Steps:

In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

Nutrition Facts : Calories 313 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, FiberContent 5 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.47 milligram of sodium

SLOW-COOKER BUTTERNUT SQUASH SOUP RECIPE - BETTYCROCKER.COM

Slow-Cooker Butternut Squash Soup Recipe - BettyCrocker.com image

Cream cheese is the secret to a creamy ready-when-you-want-it squash soup.

Provided by Betty Crocker Kitchens

Total Time 6 hours 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 butternut squash (2 lb), peeled, cubed
2 cups water
1/2 teaspoon dried marjoram leaves
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
4 chicken bouillon cubes
1 package (8 oz) cream cheese, cubed

Steps:

In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
Cover; cook on Low heat setting 6 to 8 hours.
In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.

Nutrition Facts : Calories 230 , CarbohydrateContent 15 g, CholesterolContent 50 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 910 mg, SugarContent 6 g, TransFatContent 1/2 g

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