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Easy Eggplant Parmagiana
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Featured Vegetable Recipe:Easy Eggplant Parmagiana


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Posted 1750 days ago
Nice consistency, no problem here with the rice but did use slightly less rice and more stock.
Found it a bit bland though, if I did this again I'd add some spices.
Posted 2185 days ago
Followed the recipe in a 3.5l slowcooker and ended up with a sticky mess. Definitely won't be adding rice again.
Boneo McLaire
Posted 2205 days ago
I substituted an over-ripe banana for the squash and poured the whole lot over some cold rice pudding
Posted 2444 days ago
The recipe doesn't specify what slow cooker capacity is to be used. I used my 3.5l and with a large squash, there was no room for the mushrooms or the rest of the squash.
The rice was overcooked and was even sticking to the bottom of the slow cooker.
The recipe also doesn't say for how many people it is.
All in all, an average dish as I ended up with squash, turnips and onions. The dried apricots made the dish.

Slow Cooker Recipes > Vegetable Recipes

Slow Cooker Recipe

Scrumptious Butternut Squash Bake

Scrumptious Butternut Squash Bake

Butternut Squash Bake is rated 2.7 / 5 based on 23 votes.

Print Recipe
Preparation time:
Slow Cooker Size 3.5L+
Serves: 6
Cooking time:

This is a very “autumnal” dish that goes perfectly with falling leaves and cool evenings. You can make it with or without the dried fruits, which add a hint of sweetness. Serve with bread and a glass of pinot gris. Mmmmm…


  • 1 ˝ cups wild rice rinsed and drained
  • 1 large butternut squash
  • 1 onion peeled and cut into wedges
  • 1 lb (500g) button mushrooms halved
  • 1 carrot peeled and sliced
  • 2 small turnips peeled and cut into wedges 
  • 6 cups vegetable stock
  • 3 tablespoons lemon juice
  • 2 tablespoons butter or light olive oil
  • 1 teaspoon dried marjoram
  • salt and pepper to taste
  • ˝ cup chopped dried apricots , cranberries golden raisins, or cherries (optional)


  • Place rice in slow cooker.
  • Slice squash lengthwise, remove peel and seeds. Cut squash halves into quarters and place on top of rice.
  • Add onion, button mushrooms, carrot, and turnip wedges.
  • Pour in vegetable stock or broth and lemon juice, and evenly dot with butter or drizzle with olive oil.
  • Add marjoram, salt, and pepper.
  • Cover and cook on Low setting for 6 to 8 hours.
  • Add in dried fruit about half an hour before serving.
  • Recipe End

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