I know it’s not as trendy as an InstaPot, but I am still a lover of the slow cooker. There is something about dumping some ingredients in a pot and not thinking about it until dinner. I can even go for a hike, run errands or play with Monkey Man and know that my dinner is cooking, slowly.
We were blessed with a bumper winter squash crop this year which is awesome because it’s one of my favourite fall/winter dishes. This slow cooker recipe is one of my favourites because it takes no time at all to prep, it’s delicious and loaded with nutrition.
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Slow Cooker Winter Squash Curry
This winter squash curry is very versatile. I’ve made it with with acorn, hubbard, spaghetti and sugar pumpkins and it was delicious every single time. You can also switch up the curry paste! Our personal favourite is red curry, but it’s also delicious with yellow and green.
- Winter squash – one large or two small
- Coconut milk – one can
- This is the brand I recommend
- Thai curry paste – 2 tbsp
- Garlic – 4-6 cloves or 1 tsp of garlic powder
- I love garlic so we usually add a whole bulb
- 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).
P.S. Please pin for future reference and to share the squashy love 😉