HOW TO COOK BUTTERNUT SQUASH IN CROCK POT RECIPES

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BEST EASY CROCK-POT BUTTERNUT SQUASH SOUP RECIPE - DELISH



Best Easy Crock-Pot Butternut Squash Soup Recipe - Delish image

This is the perfect "set it and forget it" recipe for a busy fall weeknight. Make it the morning, and dinner is practically ready for you when you get home.

Provided by Lauren Miyashiro

Categories     healthy    vegetarian    Thanksgiving    soup

Total Time 4 hours 20 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

1 large butternut squash, peeled and cut into large cubes (about 8 cups)
1 large onion, chopped
1 carrot, peeled and chopped
3 cloves garlic, minced
4 sprigs thyme
1 sprig sage
3 c. low-sodium chicken (or vegetable) broth
Kosher salt 
Freshly ground black pepper
Pinch of cayenne
Heavy cream, for serving
Freshly chopped parsley, for garnish

Steps:

  • In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne. 
  • Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth. 

Nutrition Facts : Calories 121 calories

BUTTERNUT SQUASH AND SPINACH LASAGNA ROLLS - SKINNYTASTE



Butternut Squash and Spinach Lasagna Rolls - Skinnytaste image

Butternut Squash Lasagna Roll Ups with Spinach are made with a creamy butternut-parmesan sauce baked in the oven until melted and hot – trust me, you want these in your life!

Provided by Gina

Categories     Dinner

Total Time 90 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 9

Number Of Ingredients 14

1 lb butternut squash (peeled and diced)
1 teaspoon olive oil
1/4 cup shallots (minced)
2 cloves garlic (minced)
2 tbsp fresh grated parmesan cheese
kosher salt and freshly ground black pepper (to taste)
9  lasagna noodles (cooked (use gluten free noodles for gluten free))
10 oz package frozen chopped spinach (heated and squeezed well)
15 oz fat free ricotta cheese (I like Polly-o)
1/2 cup fresh grated Parmesan cheese
1 large egg
salt and fresh pepper
9 tbsp about 3 oz part skim shredded Italian Blend Cheese (I used Sargento)
1 tablespoon parsley (minced)

Steps:

  • Bring a large pot of salted water to a boil.
  • Add butternut squash and cook until soft.
  • Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup  of the reserved liquid to thin out.
  • Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 1/2 tablespoons of the parmesan cheese and set aside.
  • Preheat oven to 350°F.
  • Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.
  • Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.
  • Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
  • Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
  • Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend.
  • Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Top with parsley and serve.
  • To serve, ladle a little extra sauce on the plate and top with lasagna roll.

Nutrition Facts : ServingSize 1 lasagna roll, Calories 227 kcal, CarbohydrateContent 29 g, ProteinContent 16 g, FatContent 5 g, SaturatedFatContent 2.5 g, CholesterolContent 30 mg, SodiumContent 265 mg, FiberContent 3 g, SugarContent 3 g

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