Slow Cooker Rye Berries With Butternut Squash Recipes

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SLOW COOKER BUTTERNUT SQUASH LENTIL CURRY



Slow Cooker Butternut Squash Lentil Curry image

This slow cooker butternut squash lentil curry is creamy and flavored with warm spices, butternut squash, coconut milk and lime juice! Works great as a comforting vegan dinner, or for meal prep.

Provided by Denise Bustard

Categories     Main Course

Time 8h

Number Of Ingredients 16

2 cups red lentils ((dried; uncooked))
4 cups butternut squash ((peeled, seeds scooped out, and cubed; roughly 1/2 of a large butternut squash))
1 onion ((finely chopped))
2 cloves garlic ((minced))
2 tablespoons fresh ginger ((grated or finely chopped))
1 tablespoon curry powder
2 teaspoons ground coriander
2 teaspoons garam masala
2 teaspoons turmeric
2 teaspoons ground cumin
1 teaspoon salt
13.5 oz coconut milk ((1 can; 400mL- use full fat))
19 oz diced tomatoes ((1 can; 540mL; see *notes; including juices))
3 cups stock
1/2 lime ((juiced))
salt ((if needed))

Steps:

  • Combine all ingredients except for lime juice in the base of a large slow cooker and cook low 8 for hours.
  • Add salt & lime, adjust to taste.
  • Mash everything up with a potato masher or serve as is.

Nutrition Facts : ServingSize 1 /8 of batch, Calories 286 kcal, Carbohydrate 34 g, Protein 12 g, Fat 12 g, SaturatedFat 9 g, Sodium 410 mg, Fiber 6 g, Sugar 5 g

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

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

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

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