Butternut Squash And Tomatoes For Crock Pot Recipes

SLOW COOKER BUTTERNUT SQUASH CHILI

Steps:

• Drain beans and rinse well.
• Place all chili ingredients in the slow cooker, mix, and cook on low for 4-5 hours or until butternut squash is tender.
• Remove 2 cups of the chili and mash, return to the pot and stir in.
• Serve with desired toppings.

SLOW-COOKER MEDITERRANEAN CHICKEN

Steps:

• Layer squash, bell pepper and chicken in 4- to 5-quart slow cooker. Mix tomatoes, salsa, raisins, cinnamon and cumin; pour over mixture in slow cooker.
• Cover and cook on low heat setting about 7 hours or until squash is tender and juice of chicken is no longer pink when centers of thickest pieces are cut. During last 10 minutes of cook time, cook couscous as directed on package.
• Remove chicken and vegetables from slow cooker with slotted spoon. Serve over couscous. Stir sauce in slow cooker; spoon over chicken mixture. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

CHUNKY BUTTERNUT SQUASH AND TOMATO SOUP

Steps:

• Heat butter and olive oil in a large pot over medium heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Add butternut squash, carrots, celery, and garlic. Stir to combine and cook until slightly tender, about 2 minutes.
• Pour milk and Italian seasoning into the pot with the butternut squash mixture. Stir in cornstarch gradually until combined. Bring to a boil. Mix in diced tomatoes, broth, and tomato sauce. Bring to a boil. Reduce heat to low and simmer until flavors are well combined and squash is softened, about 45 minutes. Season with salt and pepper. Pour soup into bowls and sprinkle basil over each.

SLOW COOKER MEDITERRANEAN STEW

Steps:

• In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
• Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

SLOW-COOKER BUTTERNUT SQUASH SOUP

Steps:

• In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

CREAMY BUTTERNUT SQUASH AND TOMATO SOUP

Steps:

• Melt the butter in a large saucepan over a medium heat. Cook the onions and celery for 5 minutes, stirring occasionally, until starting to soften. Stir in the tomatoes, squash and stock and bring to the boil. Turn down the heat and simmer for 30-35 minutes, until the squash is really tender. Cool.
• 2. Either blitz in the pan with a stick blender or whizz in batches in a food processor or blender, until smooth. Gently reheat, stirring in the cream, until just simmering. Remove from the heat and season to taste.