Butternut Squash Coconut Chili Crock Pot Recipes

SLOW COOKER BUTTERNUT SQUASH CHILI

Slow Cooker Butternut Squash Chili image

Slow Cooker Butternut Squash Chili is the perfect fall meal. This recipe is easy to prepare, just simply add in some of your fall favorite vegetables and let the slow cooker do the work!

Provided by Melanie

Time 4h20m

Number Of Ingredients 16

Ingredients

1 butternut squash (approx. 2 pounds, peeled, cut into half inch pieces)
1 ½ cups chicken broth ( or vegetable broth)
15 ounces black beans (1 can drained and rinsed)
15 ounces kidney or great northern beans (1 can drained and rinsed)
14 ounces petite diced tomatoes, with juices (1 can)
2 bell peppers, any color (diced)
1 onion (diced)
5 cloves garlic (minced)
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon salt and pepper each
cilantro
sour cream
chips
cheese

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.

Nutrition Facts : Calories 215 kcal, Carbohydrate 43 g, Protein 12 g, Fat 1 g, SaturatedFat 0.3 g, Cholesterol 1 mg, Sodium 544 mg, Fiber 12 g, Sugar 6 g, UnsaturatedFat 0.7 g, ServingSize 1 serving

BUTTERNUT COCONUT CURRY

Butternut Coconut Curry image

I love my slow cooker because it's so easy to make dinner with one! This flavorful curry was first created for a potluck and since then, the recipe has been requested often.-Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories Side Dishes

Time 4h35m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

1 cup chopped carrots
1 small onion, chopped
1 tablespoon olive oil
1-1/2 teaspoons brown sugar
1-1/2 teaspoons curry powder
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1 medium butternut squash (about 2-1/2 pounds), cut into 1-inch cubes
2-1/2 cups vegetable broth
3/4 cup coconut milk
1/2 cup uncooked basmati or jasmine rice

Steps:

In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer., In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.

Nutrition Facts : Calories 200 calories, Fat 6g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 5g fiber), Protein 3g protein.

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

Ingredients

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

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