The inventor of the slow cooker is a genius. Once everything is in the Crock Pot I don’t even have to think about it for the entire day. I can even go out for a walk with monkey man knowing that dinner is happily cooking, slowly.
I recently had a slow cooker recipe win and I thought I would share it with you. I’m sure this will come in handy over the winter because if you’re like me you’ll have a huge store of winter squash and by January you will be running out of idea of what to do with it. Look no further!!
Slow Cooker Winter Squash Curry
I got this fantastic squash from my friend. She calls it monster squash. She grows it in her garden and thinks its a hybrid of a bunch of different kinds of squash. But for the record I’ve tried this recipe with spaghetti squash and acorn squash and it was delicious with all the options.
- Winter squash
- Acorn and spaghetti fit best in the slow cooker
- Coconut milk – one can
- Thai curry paste – 2 tbsp (I usually use red but yellow tasted great too)
- Garlic – 4 cloves or 1 tsp of garlic powder
- Red lentils – 1/4 cup
- Wash your squash and slice it in half
- Scoop out all of the seeds (save them if you want to roast them)
- Combine coconut milk, curry paste, crushed garlic cloves and lentils in the slow cooker
- Stir until well combined
- Place the two halves of the squash in the slow cooker, flesh side down
- Set your slow cooker to high for 4-5 hours
Once your squash is soft you will want to scoop out the inside bits and mix it with the curry. My squash just blended right in with the lentils and curry. So delicious. Please be careful, the squash will be hot. We served our over quinoa (which was cooked in coconut water).