Slow Cooker Butternut Squash

Updated: Jan 5, 2019

This Slow Cooker Butternut Squash is made with red lentils, chunks of butternut squash and baby spinach. -It's an easy one-pot meal!

Ingredients

  • 2 small yellow onions diced

  • 1 small butternut squash, cut into 1/2 inch cubes

  • 2 cups dried red lentils (well rinsed)

  • 1 tbsp olive oil

  • 1 can coconut milk

  • 1/2 of a 796ml jar of passata (or crushed tomatoes) - I used tomatoes

  • 1 tbsp turmeric

  • 1 tbsp curry

  • 1 tsp garam masala

  • 1/4 tsp pepper

  • 1 tsp salt

  • 2 cups fresh baby spinach

  • 4 cups cooked basmati rice or red quinoa

Instructions

  • Turn 6 quart slow cooker on to high heat

  • Rinse lentils with cold water in a mesh sieve until water runs clear.

  • Chop onions, garlic and squash, then dump with lentils, olive oil, coconut milk, passata (crushed tomatoes), tumeric, curry, garam masala, salt and pepper. Stir and cover.

  • Cook for 3 hours stirring occasionally. Meanwhile, cook basmati rice according to package directions and set aside to plate later.

  • After mixture has finished cooking mix in spinach and then plate with rice.

Recipe by: www.thegirlonbloor.com

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