Fresh butternut squash is a cinch in the slow cooker. (Judy Wross)
Healthy Crock-Pot Recipes for Fall
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Butternut Squash Stew with Turkey Sausage
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Slow Cooker Portobello Mushroom Soup
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Easy Crock-Pot Scallop Chowder
You don't even have to wait until Thanksgiving to start making butternut squash dishes. The sweet, nutty squash with the succulent orange flesh is ready to be used in your dinner dishes right now. You should have plenty of places to make your selection: butternut squash is in season and abundant at nearly every local produce resource.
With so many tasty ways to cook butternut squash as a side dish, there's really no excuse for mashed potatoes yet again when it's this time of year. Stuffing in a box? What are you thinking? Boxed side dishes are for times when you can't find fresh produce this stunning at your market.
Select a butternut squash that feels good and heavy for its size, with firm skin that's free of obvious bruises. Check for brownish-looking scars, which are signs of frostbite which causes faster decay. Nicks and cuts can allow bacteria to intrude, but you should have no problem finding plenty of good squash specimens.
The sweet, nutty flesh of the butternut squash tastes similar to pumpkin, and it shares the pumpkin's nutritional strong point with loads of beta carotene (that orange color is a dead giveaway). Naturally low in fat and calories, squash is a fall side you can consume without guilt, especially when you serve it with a dash of curry spice instead of fatty oils or butter.
Use the crock-pot to your advantage by saving room in the oven for fall baking or a hefty turkey. Or, slow cook your dinner while you get a head start on your Christmas shopping. You really can't go wrong with the slow cooker: food doesn't char or burn like it can when overcooked in the oven.
Give it a try. Now isn't that better than food-in-a-box?
Butternut Squash Curry Recipe
Ingredients:
2 medium-sized butternut squash, peeled and cubed
1 Tbsp curry powder
1/2 cup vegetable broth
Fresh ground pepper to taste
1/4 cup fresh cilantro, snipped
Directions: In a medium bowl, toss butternut squash with curry powder until well coated. Pour broth into the crock of your slow cooker, then add squash mixture. Cover and cook on low 6-8 hours, until squash is fork tender. Place squash in a serving bowl and top with black pepper and fresh cilantro.
Note: Squash has a large amount of liquid. Since liquid does not evaporate in a slow cooker, if you find the squash has too much moisture after cooking, simply remove the lid for the last 30 minutes of cooking time.
Did I say you didn't have to wait until Thanksgiving? Maybe you can't wait, but file this recipe nonetheless for a no-trouble Thanksgiving side dish. It's also appropriate for vegetarians and vegans.
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