Best 4 Slow Cooker Vegan Butternut Squash Mac Recipe By Tasty Recipes

SLOW COOKER BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Slow Cooker Butternut Squash Soup Recipe by Tasty image

Here's what you need: medium butternut squash, medium yellow onion, garlic, olive oil, vegetable broth, ground ginger, ground cumin, ground coriander, paprika, cayenne pepper, sea salt, black pepper, fresh thyme, coconut milk, pumpkin seed, fresh chive

Provided by Mel Boyajian

Categories Lunch

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 lb medium butternut squash, peeled, seeded, roughly chopped
1 medium yellow onion, roughly chopped
4 cloves garlic
olive oil, to taste
3 cups vegetable broth
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
⅛ teaspoon cayenne pepper
1 ½ teaspoons sea salt
¼ teaspoon black pepper
½ teaspoon fresh thyme
¼ cup coconut milk
pumpkin seed
fresh chive, chopped

Steps:

Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
Cover and cook on high heat for 4 hours.
Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
Add the thyme and coconut milk and blend to incorporate.
Garnish with pumpkin seeds and chives, if desired.
Enjoy!

Nutrition Facts : Calories 544 calories, Carbohydrate 47 grams, Fat 37 grams, Fiber 3 grams, Protein 2 grams, Sugar 12 grams

SLOW COOKER VEGAN BUTTERNUT SQUASH MAC RECIPE BY TASTY

Slow Cooker Vegan Butternut Squash Mac Recipe by Tasty image

Here's what you need: butternut squash, medium white onion, raw cashews, nutritional yeast, garlic, dried rosemary, nutmeg, olive oil, mustard, salt, vegetable stock, elbow macaroni, fresh parlsey

Provided by Merle O'Neal

Categories Sides

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 butternut squash, peeled and cubed
1 medium white onion, quartered
½ cup raw cashews
¼ cup nutritional yeast
1 clove garlic
1 teaspoon dried rosemary
½ teaspoon nutmeg
2 tablespoons olive oil
1 teaspoon mustard
1 tablespoon salt
2 cups vegetable stock
1 lb elbow macaroni, cooked according to package instructions
1 tablespoon fresh parlsey, for garnish

Steps:

Cut off both ends of the butternut squash and poke all over with a fork. Microwave on high for 3-4 minutes.
Peel the skin off of the squash. It should come right off! Slice the squash in half lengthwise, scoop out seeds, and cut into 1-inch (2-cm) cubes. You should have about 5 cups (1 kg).
In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
Cover and cook on high for 4 hours or low for 8 hours, until the vegetables are soft enough to be easily mashed with a fork.
Transfer the squash mixture to a blender, or use an immersion blender, and puree for 5 minutes, until there are no chunks and the sauce develops a creamy texture.
Pour the sauce over the cooked macaroni and stir well.
Serve garnished with parsley.
Enjoy!

Nutrition Facts : Calories 727 calories, Carbohydrate 100 grams, Fat 29 grams, Fiber 7 grams, Protein 14 grams, Sugar 13 grams

SLOW COOKER BUTTERNUT SQUASH AND POTATO STEW

Slow Cooker Butternut Squash and Potato Stew image

Days are growing shorter and colder, time to break out the slow cooker and put some of those wonderful fall squash to good use. This stew will make your house smell absolutely wonderful while it's cooking.

Provided by Stephanie

Categories Stew

Time 5h15m

Yield 5

Number Of Ingredients 12

Ingredients

1 red onion
1 medium butternut squash, peeled and cut into 1-inch cubes
2 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes, or more to taste
1 (1 inch) piece fresh ginger, grated
1 teaspoon minced garlic
1 teaspoon chicken bouillon base (such as Better Than Bouillon®), or more to taste
1 teaspoon Chinese five-spice powder
1 teaspoon sea salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon freshly ground black pepper
½ cup uncooked white rice

Steps:

Thinly slice the onion; cut slices into 1-inch pieces. Place into the bottom of a 4- to 6-quart slow cooker with squash and potatoes. Add water to cover the vegetables to a depth of 1 inch. Add ginger, garlic, bouillon, five-spice powder, salt, nutmeg, cloves, and pepper. Stir.
Cover and cook on High for 4 hours, or Low for 8 hours.
Stir in rice and cook on High for 1 additional hour.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 55.9 g, Cholesterol 0.1 mg, Fat 0.7 g, Fiber 6.5 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 441.6 mg, Sugar 6.6 g

VEGAN BUTTERNUT SQUASH AND LENTIL STEW IN THE SLOW COOKER

Vegan Butternut Squash and Lentil Stew in the Slow Cooker image

A delicious, nutritious stew that will delight vegans, vegetarians, or meat-eaters alike. Everything goes in the slow cooker, and you'll have a delicious meal 3 hours later.

Provided by Heather

Categories Stew

Time 2h50m

Yield 6

Number Of Ingredients 13

Ingredients

2 cups peeled and cubed butternut squash
1 pound uncooked green lentils
1 cup chopped onion
1 cup chopped carrots
1 tablespoon olive oil
1 tablespoon chopped fresh sage
1 teaspoon sea salt
1 teaspoon ground ginger
1 teaspoon garlic powder
¼ teaspoon cumin
3 cups water
2 cups vegetable stock
¼ teaspoon ground cinnamon

Steps:

Turn a slow cooker on High.
Combine butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin in the slow cooker. Pour in water and stock. Stir gently to evenly distribute spices and vegetables.
Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.

Nutrition Facts : Calories 325.4 calories, Carbohydrate 57.5 g, Fat 4.4 g, Fiber 14.2 g, Protein 18.4 g, SaturatedFat 0.4 g, Sodium 414.7 mg, Sugar 5.1 g