Sweet Butternut Squash

Yes, you can prepare a healthy butternut squash dish right in your crockpot! Just peel the squash, remove the seeds and add it to the crcokpot just like that! This butternut squash side dish couldn't be simpler.

Like butternut squash? Scroll down for more ways to prepare a butternut squash meal.

Ingredients:

• 2 butternut squash
• 1/4 cup margarine
• 1/3 cup brown sugar
• 1/2 tsp nutmeg
• 1/4 cup raisins

Preparation:

Peel squash and remove the seeds. Place the squash in the crock pot or slow cooker, then add remaining ingredients on top.

Cover and cook on low for 6 to 7 hours.

More Easy Vegetarian Crock Pot Recipes:
Vegetarian Crock Pot Chili
Cheesey Scalloped Potatoes
Vegetarian Baked Beans
Split Pea Soup
Vegetable Minestrone Soup
Crock Pot Sweet Potatoes
One Pot Rice and Veggie Pilaf
Mexican Refried Beans
Very Veggie Crock Pot Chili
Barbecue Tofu
Vegetarian Barley Chili
Curried Rice and Lentils
Crock Pot Lentil Soup
Vegan Tofu and Spinach Lasagna
Easy Spanish Rice
Crock Pot Rice Pudding
Quick Crock Pot Apple Cobbler
Sweet Pineapple Baked Beans
Easy Crock Pot Green Bean Casserole
Hot and Spicy Artichoke Dip
Easy Crock Pot Potatoes with Cheese
Crock Pot Spinach Casserole
Easy Cheesy Bean Dip

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Another way to enjoy squash? As a simple side

Squash, whether fresh or frozen, makes a healthy side dish, and is easy going down for those picky eaters who don't like to eat their vegetables. Here's a few variations to try:

• Sweet and salty butternut squash (pictured)
• Simple butternut casserole
• Lentil and spaghetti squash casserole

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Summer Squash Stir Fry

This simple summer squash stir-fry with zucchini and yellow sunburst squash brings out the natural flavors of the squash without overpowering it with other flavors. I like to use this as a side-dish just as it is, but you could serve it over rice for an entree.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

• 2 yellow or sunburst squash, sliced
• 2 zucchinis, sliced
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 tbsp oil
• 2 tbsp water
• 1/2 teaspoon garlic powder
• dash curry powder
• 1/4 tsp salt
• dash Tabasco sauce or 1/2 teaspoon hot sauce (optional)
• 1 tsp nutritional yeast (optional)

Preparation:

In wok or skillet, sautee onions and garlic in oil until onions are soft, about 3-5 minutes.

Add rest of ingredients except hot sauce and nutritional yeast and stir fry until squash is soft, about 8-10 minutes. Turn off heat, add optional ingredients and stir well mixed.

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Barbecued Stuffed Acorn Squash

Use six simple ingredients to make a hearty vegetarian and vegan main dish on the grill - stuffed acorn squash. Stuffed squash is a great vegetarian entree, whether it's grilled or not.

Barbecued Stuffed Acorn Squash recipe courtesy of Bush'sR Beans.

Ingredients:

• 3 acorn squash
• 1 28 ounce can vegetarian baked beans
• 4 tbsp barbecue sauce
• 2 tbsp maple syrup
• 4 tbsp dark brown sugar
• 2 tbsp butter or margarine
• 1 cup hickory or other wood chips, soaked in water for 1 hour then drained

Preparation:

Cut each squash in half widthwise. Slice 1/4 inch off the rounded end of each half so the squash sits upright without wobbling. Scrape out the seeds with a spoon and discard.

Mix baked beans, barbecue sauce, maple syrup and brown sugar in small mixing bowl. Divide mixture evenly among squash halves and top each half with 1/2 tablespoon butter. (The squash can be prepared several hours ahead to this stage and refrigerated.)

Set up charcoal or gas grill for indirect grilling and preheat to medium. Arrange the squash halves on the grill away from the heat. Cook until squash is tender (the sides will feel soft when squeezed) and the filling is browned and bubbling for about 1 hour. Remove squash from grill and serve immediately.

If using a gas grill place wood chips in smoker box or smoker pouch under the grill grate directly over the burner. Run grill on high until smoking then reduce heat to medium. If using a charcoal grill preheat to medium. Toss wood chips on coals prior to grilling.

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Quinoa-stuffed acorn squash

Quinoa topped with pecans tops a roasted acorn squash. If you can boil water and cut a squash in half - you can make this easy recipe. Add this quinoa-stuffed acorn squash to your thanksgiving dinner menu to serve your vegetarian or vegan guests - they'll love it!

Ingredients:

• 2 acorn squash
• approximately 1 tbsp vegan margarine
• 1 cup quinoa
• 2 cups vegetable broth or water
• 1/4 cup minced onion
• 2 Tbsp minced fresh parsley
• 1/4 cup raisins
• 1/4 cup candied or regular pecans
• 2 Tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 tsp nutritional yeast (optional)
• sea salt and fresh ground pepper, to taste

Preparation:

Pre-heat oven to 400 degrees.

Slice acorn squash in half and remove the seeds. Spread a bit of vegan margarine on the inside of the squash, then place on a baking sheet, cut-side down, and bake for 20-25 minutes, or until soft.

Simmer quinoa, covered, in vegetable broth or water for 12-14 minutes, or until quinoa is cooked and liquid is absorbed. Add diced onion during the final 5 minutes of cooking time.

Remove quinoa from heat and mix in the raisins, pecans, balsamic vinegar, olive oil and optional nutritional yeast. Season generously with sea salt and fresh ground pepper, to taste.

Divide the quinoa stuffing amongst the four squash halves, gently spooning in.

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