Tuesday Try A New Taste – Stuffed Butternut Squash In The Slow Cooker

July 21, 2009 at 10:48 am (Cooking, Garden, Lammas, Lughnasadh, Magic, pagan, Recipe, Tuesday, Vegetarian, Witch)

Stuffed Butternut Squash In The Slow Cooker
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Using your slow cooker! That’s right ladies, pull out your slow cooker and let the yummy smells of apples and squash fill the air for the day… or come home to a nice cooked meal all ready for you Peace Sign I’m a big fan of using my slow cooker- it’s not just for soups and stews (although that’s enough reason to use it!). This is a sweet flavorful fall dish- and if it’s still hot in your area, it’s nice to not use the oven and heat up the house! I came up with this based on a slow cooker recipe I found (although I didn’t exactly follow the recipe as usual:)- my family all loved it, so I thought I’d pass it on!

Ingredients:

  • One Butternut Squash (cut in half, or in quarters, depending on it’s size and how you can fit it in the cooker- if it’s lopsided, trim a piece off the bottom so it lies flat)
  • One Small Onion
  • One Clove Garlic
  • 2 Tb Olive or other Oil
  • 1/2 Cup Quinoa (or cous cous, or millet, or other grain)
  • 1 1/4 cup apple juice
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • 1 cup (or so) of water
  • 1/2 cup of nuts- I use cashews, or you could use pistachios, walnuts, etc. (I’m a cook that goes with what I’ve got)

Rinse quinoa and place in boiling apple juice. (if using cous cous or another grain, just follow the instructions on how much water to use per cup of grain- make about a half cup and use apple juice instead of water). Add in your cinnamon and allspice, and once it is back to a boil, turn on low and cover. Let simmer for 20 minutes or so, until cooked and water is absorbed. While that’s cooking, cut and scoop center out of squash and place in slow cooker bottom (this doesn’t have to be perfect- I have had them slightly sideways, but you need to be able to have the filling stay mostly in place:). Take a small pan and cook your sliced onion and minced garlic in the oil ’til the onions are translucent. When your quinoa is done add in your crushed nuts, and onion mixture, and stir. Then stuff the squash with it. If you have leftovers, you can save it for lunch or give it to the kids- mine love it because it’s sweet from the applesauce. Being careful not to pour it on the squash, pour the cup of water slowly into the bottom of slow cooker pot. Cover, and put on low for about 6 hours or so. If you like your nuts crunchy, add them last, sprinkled on top (they will get pretty soft in the slow cooker, which is good for smaller kids, but usually not as good for the rest of us:).
When it’s done, be careful pulling it out (I use two spatulas and an extra person to hold a plate close- they cook really well. Also be careful with the outer peel- it will be very soft, so with kids, I make sure to peel it off so they don’t eat it.
Serve with a plate of cooked greens. I like a bunch of chopped collards, green beans, or zucchini- chop about a half of onion, add in some oil and soy sauce, and it’s a perfect compliment to this dish. Other ideas would be a green bean casserole, or a light salad and roll. It’s a pretty filling main course, and is very healthy- lots of vitamins, and quinoa is a great protein source (especially mixed with nuts) and has calcium (great with collards for this too).

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