Scrumptious Butternut Squash Bake
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Butternut Squash Bake is rated
/
5
based on votes.
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Preparation time: |
10 minutes |
Slow Cooker Size |
3.5L+ |
Serves: |
4-6 |
Cooking time: |
6 to 8 hours on Low setting |
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 ˝ 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
- ˝ cups dried apricots, cranberries golden raisins, or cherries
(optional)
Steps
- 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.
Thanks for visiting www.slowcookerrecipes.org.uk
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