Best 9 Slow Cooked Squash And Pineapple Recipes

THAI SQUASH & PINEAPPLE CURRY

Steps:

• Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans.
• Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.

SAVORY SLOW COOKER SQUASH AND APPLE DISH

Steps:

• Combine the squash, apples, cranberries, onion, cinnamon, and nutmeg in a slow cooker. Cook on HIGH for 4 hours or until the squash is tender and cooked through. Stir occasionally while cooking.

SLOW-COOKED SUMMER SQUASH

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.

SLOW-COOKER SQUASH CASSEROLE

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.

SLOW COOKED SQUASH AND PINEAPPLE

Steps:

• Peel and seed squash then chop into 1" inch sized chunks. Place into slow cooker.
• In a medium sized bowl mix pineapple (including liquid), sugar, and cinnamon.
• Add to the slow cooker and cover. Cook on low for 7-8 hours.
• Stir and serve.

SLOW COOKED PINEAPPLE

Steps:

• If using whole pineapple: Peel, quarter, and cut away the core from the pineapple. Discard the core. Cut each quarter in half lengthwise then slice 1/4-inch thick slices crosswise.
• Stir the pineapple together with the sugar, ginger, and cinnamon in a slow cooker. Cover and cook on HIGH for 4 hours, until the pineapple is very tender and slightly sweet.
• Serve warm with scoops of coconut ice cream on top. The compote keeps for up to a week tightly sealed in the refrigerator.

SQUASH AND PINEAPPLE CURRY

Steps:

• Heat oil and fry onion for 5 minutes Add paste and squash and mix well. Add milk and stock, simmer for 20 mins until squash is tender, halfway through add the beans.
• Stir in pineapple and coriander and leave until pineapple heats through.
• serve with rice or noodles.
• You can add a diced chicken breast at the onion stage is desired.

SLOW-COOKED YELLOW SQUASH

Steps:

• In a large pot, heat oil over medium-low. Add onion, squashes, and 2 tablespoons water. Season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until soft, 30 to 35 minutes.

SLOW COOKER BUTTERNUT SQUASH

Steps:

• Combine butternut squash and apple juice in a slow cooker. Whisk butter, brown sugar, and cinnamon together in a bowl; drizzle over butternut squash.
• Cook on Low for 6 to 8 hours.