Slow Cooker Rye Berries With Butternut Squash Recipes

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SLOW-COOKER RYE BERRIES WITH BUTTERNUT SQUASH



Slow-Cooker Rye Berries with Butternut Squash image

Looking for a slow cooked rye berries and butternut squash using Progresso® chicken broth? Then check out this great side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15h45m

Yield 9

Number Of Ingredients 9

1 1/2 cups uncooked rye berries
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/3 cup water
1 small onion, chopped (1/4 cup)
1 tablespoon firm butter or margarine, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups 1 1/2-inch pieces peeled butternut squash
1/2 cup chopped walnuts

Steps:

  • In large bowl, place rye berries; add enough water to cover. Let soak in refrigerator at least 8 hours but no longer than 24 hours; drain.
  • Spray 3- to 4-quart slow cooker with cooking spray. Place drained rye berries and remaining ingredients except squash and walnuts in slow cooker. Stir to mix.
  • Cover; cook on Low heat setting 7 to 8 hours or until rye berries are chewy but tender.
  • Stir in squash. Increase heat setting to High. Cover; cook about 30 minutes or until squash is tender. Stir in walnuts.

Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 1 g, TransFat 0 g

EASY BUTTERNUT SQUASH SLOW COOKER CURRY



Easy Butternut Squash Slow Cooker Curry image

A very simple Curry that is tasty and filling, using autumnal veg. For variation, throw in some chic peas for added texture and/or red wine for an even more meaty taste. Serves 6-8.

Provided by _goose

Time 5h15m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Throw all the ingredients (except the yogurt) into the Slow Cooker.
  • Cook on High for 1 hour, then turn down to Low for the remaining 4 hours.
  • Check it half way through, give it a quick stir and add more water if necessary, to prevent the lentils sticking to the sides of the
  • Stir in the greek yogurt at the end.
  • Serve with rice. This dish also freezes well so you can divide into batches.

SLOW COOKER BUTTERNUT SQUASH



Slow Cooker Butternut Squash image

I couldn't find a good recipe for slow cooked squash online, so I just made one myself!

Provided by Sockbum

Categories     Side Dish     Vegetables     Squash

Time 6h15m

Yield 4

Number Of Ingredients 5

1 (3 pound) butternut squash - peeled, seeded, and cut into cubes
1 cup apple juice
¼ cup butter, melted
¼ cup firmly packed brown sugar
½ teaspoon ground cinnamon

Steps:

  • Combine butternut squash and apple juice in a slow cooker. Whisk butter, brown sugar, and cinnamon together in a bowl; drizzle over butternut squash.
  • Cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 337 calories, Carbohydrate 60.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 7 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 101.1 mg, Sugar 27.6 g

SAVORY SLOW COOKER SQUASH AND APPLE DISH



Savory Slow Cooker Squash and Apple Dish image

An easy, healthy, savory side to any Christmas or Thanksgiving dinner! Preparing it in a slow cooker keeps you out of the kitchen while everyone is getting their food ready!

Provided by Emmadilemma

Categories     Side Dish     Vegetables     Squash

Time 4h15m

Yield 10

Number Of Ingredients 6

1 (3 pound) butternut squash - peeled, seeded, and cubed
4 apples - peeled, cored and chopped
¾ cup dried cranberries
½ white onion, diced
1 tablespoon ground cinnamon
1 ½ teaspoons ground nutmeg

Steps:

  • Combine the squash, apples, cranberries, onion, cinnamon, and nutmeg in a slow cooker. Cook on HIGH for 4 hours or until the squash is tender and cooked through. Stir occasionally while cooking.

Nutrition Facts : Calories 123.3 calories, Carbohydrate 32.3 g, Fat 0.4 g, Fiber 5.1 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 6.4 mg, Sugar 15 g

SLOW COOKER BUTTERNUT SQUASH



Slow Cooker Butternut Squash image

From the blog "Cook Eat Paleo". I've done this with potatoes, sweet potatoes and beets, but never thought of squash - it's so much bigger, but I'm thinking anything that fits in the slow cooker can be done this way. The water is there just because you need two ingredients to post a recipe!

Provided by duonyte

Categories     Vegetable

Time 5h5m

Yield 1 squash

Number Of Ingredients 2

1 whole butternut squash, washed
1/2 cup water

Steps:

  • Place squash in your crockpot. Pour the water back into the tea kettle or on whatever houseplant could use it - don't add it to the crockpot.
  • Cook on HIGH for 4 to 5 hours, or on LOW for 6 to 8 hours, or until it's soft and can be easily pierced. The exact time will depend on just how large the squash it.
  • Cut in half, scrape out the seeds and scoop out the cooked squash, use as desired.

Nutrition Facts : Calories 510.8, Fat 1.1, SaturatedFat 0.2, Sodium 49, Carbohydrate 132.7, Fiber 22.7, Sugar 25, Protein 11.3

SLOW-COOKER CURRY WITH BUTTERNUT SQUASH



Slow-Cooker Curry with Butternut Squash image

Try out a new curry recipe for any weeknight with our Slow-Cooker Curry with Butternut Squash from My Food and Family. Slow-cooker curry is the best when you can add everything together in the morning and not have to worry about it until you get home from work.

Provided by My Food and Family

Categories     Home

Time 6h10m

Yield 8 servings

Number Of Ingredients 11

1 butternut squash, cut into 1-inch chunks
2 cups vegetable broth
1 each green and red bell pepper, chopped
1 onion, chopped
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1 jalapeño pepper, chopped
2 Tbsp. each minced garlic and gingerroot
2 Tbsp. sugar
2 Tbsp. red curry paste
1-1/3 cups long-grain brown rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Steps:

  • Combine all ingredients except cream cheese and rice in slow cooker; cover with lid.
  • Cook on LOW 6 to 8 hours (or on HIGH 3 to 5 hours). About 50 min. before the curry is done, cook rice as directed on package, omitting the salt.
  • Add cream cheese to curry; stir until melted. Serve over rice.

Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g

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