29 November 2013
Easy Slow-cooked Butternut Squash with Lentils and Shallots (GF)
This is so easy and delicious -- it's pretty, too -- check out the photo. The hardest part is chopping up the butternut squash. I've posted variations of this before, but figured a slow-cooked version was due its turn!
Add to your slow cooker: 1 chopped butternut squash (aim for bits that are no bigger than 1" in any length -- no need to peel -- the peel will soften after cooking and is perfectly edible), quartered shallots (or onions cut into wedges), 1 cup dried green, brown, or French (Puy) lentils (not split lentils, though), 2 cups of water, a few garlic cloves (or 1-2 cloves of minced garlic), a generous glug of olive oil, red chili pepper flakes, sage, thyme, rosemary, black pepper, and salt. You can also add a tin of chopped tomatoes to make it like more like a stew/a bit more saucey.
If you don't like lentils, you can just skip them and then skip the 2 cups of water, as well. And you can skip the olive oil, too, if you want it fat-free, just add 2-3 tbsp of water if you're not doing the lentils.
This should take about 4 hours on low, 2 hours on high. I like to stir everything up once or twice part way through slow-cooking and maybe add a little kettle water if things are looking a bit dry.
I like it served on a bed of brown rice, but quinoa, millet, buckwheat, bulghar wheat, and such will all do just fine, as well.