Crazee Mixed Up Squash Stew Crock Pot Recipes

SLOW COOKER BUTTERNUT SQUASH STEW

Steps:

• Stir butternut squash, sausage, potatoes, celery, carrots, chickpeas, crushed tomatoes, onion, tomato sauce, green bell pepper, garlic, curry powder, cumin, five-spice powder, salt, and pepper together in a slow cooker or tagine.
• Cover and cook on High until butternut squash is tender and sausage is cooked through, about 2 hours and 30 minutes. Stir ingredients halfway through the cooking process if possible.

SLOW-COOKER SQUASH STEW

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
• Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
• Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.

CRAZEE MIXED UP SQUASH STEW (CROCK POT)

Steps:

• If you are using a fresh butternut squash, to make peeling much easier, cook in boiling water 4 minutes. Now it will be easy to cut and peel. The seeds are good toasted too!
• Heat the olive oil in a large skillet. Add in leeks, celery, carrots and garlic. Cook and stir for about 5-7 minutes on medium high heat, until vegetables start to soften.
• Place leek mixture in crock pot. Stir in chipotle peppers, if using, basil, parsley, and cumin. Now mix in tomatoes, broth, beans, and corn.
• Place lid on crock pot.
• Cook on high for 2-4 hours, until squash is fork tender.
• To serve, ladle stew into bowls. Squeeze lime juice over each bowl.
• Top with tortilla chips(I crush with my hand), and a dollop of sour cream. Sprinkle cheese and a little parsley over the top, and dig in! Enjoy!