Crazee Mixed Up Squash Stew Crock Pot Recipes

Steps:

• If you are using a fresh butternut squash, to make peeling much easier, cook in boiling water 4 minutes. Now it will be easy to cut and peel. The seeds are good toasted too!
• Heat the olive oil in a large skillet. Add in leeks, celery, carrots and garlic. Cook and stir for about 5-7 minutes on medium high heat, until vegetables start to soften.
• Place leek mixture in crock pot. Stir in chipotle peppers, if using, basil, parsley, and cumin. Now mix in tomatoes, broth, beans, and corn.
• Place lid on crock pot.
• Cook on high for 2-4 hours, until squash is fork tender.
• To serve, ladle stew into bowls. Squeeze lime juice over each bowl.
• Top with tortilla chips(I crush with my hand), and a dollop of sour cream. Sprinkle cheese and a little parsley over the top, and dig in! Enjoy!

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
• Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
• Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well.
• In slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash.
• Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.

Steps:

• Cut squash into 1/2-inch pieces and place in bottom of crockpot.
• Sprinkle with seasonings and gently toss.
• Dot with butter; sprinkle with bread crumbs and cheese.
• Cover and cook on low for 4-6 hours or until tender.

Steps:

• Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.