Scrumptious Butternut Squash Bake

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…

Ingredients:

• 1 ½ cups wild rice, rinsed and drained 
• 1 large butternut squash
• 1 large onion, peeled and cut into wedges 
• 450g (1 lb) fresh button mushrooms, halved 
• 1 medium carrot, peeled and sliced 
• 2 small turnips, peeled and cut into wedges 
• 6 cups (48fl oz) ) vegetable stock or chicken broth
• 3 tablespoon fresh lemon juice 
• 2 tablespoon butter or light olive oil 
• 1 teaspoon dried marjoram
• Salt and pepper to taste
• ½ cups dried apricots, cranberries golden raisins, or cherries (optional)

Steps

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

Thanks for visiting www.slowcookerrecipes.org.uk