Slow Cooker Pork Sausage And Squash Recipes

SLOW-COOKER PORK SAUSAGE AND SQUASH

Steps:

• In 3 1/2- to 4-quart slow cooker, layer onion, squash and apples. In small bowl, mix syrup, juice concentrate, salt and pepper; pour over apples.
• Cover; cook on Low heat setting 5 to 6 hours.
• Gently stir in sausage. Increase heat setting to High. Cover; cook 20 to 30 minutes or until sausage is thoroughly heated.

SQUASH AND PORK CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the pork, 1/4 teaspoon salt and a few grinds of pepper. Cook, breaking up the pork, until slightly browned, 2 minutes. Add the garlic, mushrooms, half of the scallions and 2 tablespoons panko; cook 3 minutes. Add the tomatoes, half of the parsley and 1/3 cup water. Increase the heat to high; cook until slightly thickened, 3 minutes.
• Combine the cottage cheese, 3/4 cup Mexican cheese and the remaining parsley in a bowl. Sprinkle 3 tablespoons panko in a 9-inch-square baking dish. Top with half of the squash, overlapping slightly; season with salt. Top with two-thirds of the pork sauce and the cheese mixture. Add the remaining squash; season with salt. Add the remaining 3 tablespoons panko, pork sauce and 1/2 cup Mexican cheese.
• Cover with foil and bake until the cheese melts and the squash is tender, about 20 minutes. Uncover and turn on the broiler; broil until golden, 2 minutes. Top with the remaining scallions.

SLOW-COOKER ORANGE PORK TENDERLOIN WITH BUTTERNUT SQUASH

Steps:

• Arrange squash around edge in 3- to 4-quart slow cooker. Sprinkle with salt. Place pork in slow cooker (it will overlap squash slightly). Mix marmalade and garlic; spread evenly over pork.
• Cover and cook on low heat setting 7 to 8 hours.
• Remove pork from cooker; place on cutting board. Cut pork into slices; serve with squash.

SOUTHWESTERN PORK AND SQUASH SOUP

Steps:

• In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.

SLOW-COOKER SAUSAGE CASSEROLE

Steps:

• Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
• Brown the sausages all over in the same frying pan - make sure they get a really good colour because they won't get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
• Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don't add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

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.

BEST EVER SQUASH WITH SAUSAGE CASSEROLE

Steps:

• Slice squash into 1/4" slices. Saute or steam squash until almost tender (season lightly with salt & pepper). Put aside. Chop and saute onion. Put aside. Brown sausage in skillet until crisp, breaking sausage into small pieces. Drain sausage. Mix together soup, milk and egg.
• Combine all ingredients (save 3/4 cup of cheese for top of casserole) and put in baking dish large enough to hold mixture.
• Bake at 350 degrees F for about 30 - 40 minutes. Add remaining cheese to top of casserole and bake another 15 minutes or until cheese is bubbly and slightly brown on top.