Festive and Seasonal Butternut Squash Slow Cooker Recipes

Fall is the absolute best time for comfort food cooked in a slow cooker or crock pot. You put your ingredients in the slow cooker in the morning, go to work or run errands and by the time five o’clock comes, you’re sitting down with your family ready to dig into a delicious meal that has been cooking on its own all day while you went about your daily routine. Fall is also the perfect time to use ingredients that taste their best during the months when the temperatures are getting a little cooler and you’re craving that comfort food. So, here are a few delicious, simple and satisfying recipes using butternut squash.

Butternut Squash Soup

Who doesn’t love soup when it’s cold outside? It’s just about the best thing when you’re sitting in the house, watching the leaves fall from the trees in your backyard knowing that winter is well on its way and butternut squash soup is one of the best to treat yourself with during the winter months.

You will need:

• 2 tablespoons butter or margarine
• 1 medium onion, chopped (1/2 cup)
• 1 butternut squash (2lb), peeled, cubed
• 2 cups water
• 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground red pepper (cayenne)
• 4 chicken bouillon cubes
• 1 package (8oz) cream cheese, cubed

1. In 10-inch skillet, melt butter over medium head. Add onion; cook, stirring occasionally, until crisp-tender.

2. In 3-to-4 quart slow cooker, mix onion and remaining ingredients except cream cheese.

3. Cover; cook on Low heat setting 6 to 8 hours.

4. In blender or food processor, place on-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.

Turkey and Butternut Squash Ragout

This dish has some really spectacular flavor and is also low in fat, so you’re not going to feel guilty after digging into this. It’s also a good idea to make this after Thanksgiving (so save the recipe somewhere safe or come back to this post!) because you’ll probably have some leftover turkey thighs.

You will need:

• 2 turkey thighs (about 1 1/2 pounds) skin removed
• 1 small butternut squash (about 2 pounds) peeled, seeded and cut into 1 1/2-inch pieces (3 cups)
• 1 medium onion, cut in half and sliced
• 1 can (16 ounces) baked beans, undrained
• 1 can (14.5 ounces) diced tomatoes with Italian seasonings, undrained
• 2 tablespoons chopped fresh parsley

1. Spray 3-to-4quart slow cooker with cooking spray. Mix all ingredients except parsley in cooker.

2. Cover and cook on Low heat setting 7 to 8 hours.

3. Place turkey on cutting board. Remove meat from bones; discard bones. Return turkey to cooker. Just before serving, sprinkle with parsley.

Orange Pork Tenderloin with Butternut Squash

The mere presentation of this dish is incredible; it looks so delicious and makes a great dinner.

You will need:

• 3 pounds butternut squash, peeled and cut into 2-inch pieces (6 cups)
• 1/2 teaspoon salt
• 1 pork tenderloin (2 pounds)
• 1/4 cup orange marmalade
• 2 cloves garlic, finely chopped

1. 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.

2. Cover and cook on low heat setting 7 to 8 hours.

3. Remove pork from cooker; place on cutting board. Cut pork into slices; serve with squash.