Growing up we always had beef stew in the Crock-Pot once winter was in full-force. Occasionally, my mom would make her chili recipe in the Crock-Pot, but basically it was a one-recipe receptacle. I picked up the meat habit, and other than a semi-successful attempt at French onion soup, I've also used the pot to primarily cook up slabs of meat.
Now that I'm on this whole vegetarian kick, I'm looking at my slow cooker and wondering if something else might go better in its place on the shelf. Like maybe a juicer?
Fear not intrepid Crock-Pot! I've found an amazing vegetarian recipe to keep you busy this winter. Butternut squash with brown sugar and cinnamon slowly cooked will help keep you on the shelf. (I'm also going to try this with pumpkin, and other winter squashes -- yummmm.)
Butternut Squash With Brown Sugar and Cinnamon
1 large butternut squash, about 3 to 4 pounds
1 cup apple juice
4 tablespoons butter, melted
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
Quarter the butternut squash lengthwise, cut stem off, and scoop out seeds. Pour the apple juice into the slow cooker.
Combine the butter, brown sugar, and cinnamon in a cup or small bowl.
Put two of the squash quarters, cut side up, in the slow cooker. Drizzle with about half of the butter-brown sugar mixture. Place the remaining two squash quarters on the first ones and drizzle with remaining butter-brown sugar mixture. Cover and cook on LOW for 6 to 8 hours, or until squash is tender. Serves 4.
What do you put in your Crock-Pot?
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