RecipeChatter

#SlowCookerWeek: Slow Cooker Butternut Squash Recipe

by

I’m Marie from Underground Crafter and I’m delighted to share one of my new favorite recipes with you.

I love butternut squash but I’ve always been intimidated by cooking it. I lack the knife skills to do the traditional “slice in half, bake in the oven” preparation method, but I don’t like spending extra to buy pre-sliced squash.

Recently, I learned from Beth Hensperger’s Not Your Mother’s Slow Cooker Cookbook that butternut squash can be prepared in the slow cooker. Now I can enjoy my favorite squash more affordably without worrying about my fingers.

Butternut Squash Kale Pasta recipe by Marie Segares for Cheap Eats Thrifty Crafts

I’m sharing my stovetop recipe for Butternut Squash and Kale Pasta, along with a tutorial for preparing the butternut squash in the slow cooker.

How To Cook Butternut Squash in the Slow Cooker

How to cook butternut squash in the slow cooker by Marie Segares for Cheap Eats Thrifty Crafts

  1. Start by selecting a squash that fits in your slow cooker! (I can fit two small to medium squashes in mine, so I usually prepare two at once. For this recipe, you’ll only need one butternut squash.)
  2. Remove the stem and place the squash in the slow cooker. Add just 1 or 2 Tablespoons of water for each butternut squash.
  3. Cook on LOW for 2-4 hours until fork tender.
  4. Allow the squash to cool, and then peel the skin off with a paring knife.
  5. Chop the long stem of the squash into pieces appropriately sized for your recipe. (For the Butternut Squash and Kale Pasta recipe, cut into bite-sized pieces.)
  6. Cut the rounded bulb of the squash in half. Remove the seeds. (These can be discarded or used in recipes calling for squash seeds.)
  7. Chop the rest of the bulb into pieces appropriately sized for your recipe.
  8. Prepared squash can be stored in the refrigerator for several days.

Butternut Squash and Kale Pasta

Recipe by Underground Crafter

Yield: 4 servings.

Ingredients

  • 1 small to medium butternut squash, cooked and cut into bite-sized pieces
  • 8 ounces penne, or other pasta
  • 2 Tablespoons butter
  • 4 Tablespoons (1/4 cup) chopped pecans, or other nuts
  • 2 cloves garlic, crushed and minced
  • salt and black pepper to taste
  • 5 ounces baby kale, or baby spinach
  • 2 Tablespoons broth, or water
  • 1 Tablespoon olive oil

Instructions

Butternut Squash Kale Pasta recipe by Marie Segares for Cheap Eats Thrifty Crafts collage

  1. Prepare pasta in salted water according to package directions.
  2. While the pasta cooks, in large sauté pan, melt butter over medium heat.
  3. Add pecans and butternut squash, stirring occasionally until lightly browned, about 3-5 minutes.
  4. Add garlic and heat until softened, about 2 minutes.
  5. Add kale, salt, and pepper. Stir to combine. Add broth or water and cook, stirring occasionally, until kale is wilted.
  6. Strain pasta.
  7. Add pasta and olive oil to butternut squash kale mixture. Toss until thoroughly mixed. Serve.

If you enjoyed this recipe, try my recipe for Marie’s Pasta e Fagioli (Pasta and Beans).

 

What Thanksgiving sides dishes will you serve?

Follow Us
Latest posts by RecipeChatter (see all)
abc123

Appetizers

Casseroles

Desserts

Healthy

Copycat Recipes

Slow Cooker