NEW RECIEP ALERT!!! CROCK Pot Mexican Butternut Squash Quinoa!!

 

 

 

I don't know about you, but I LOVE this time of year!! Why? Because you can pull out the crockpot, throw everything in there and not have to worry about standing over the stove for an 1hr. Plus the crockpot makes the ENTIRE house smell amazing and the clean up is QUICK and EASY.

 

 

This recipe was 100% approved by the husband and he actually wanted it again the next night! That makes my heart happy!!!

 

When it comes to crock pot recipes he isn't always the biggest supporter and fan, but with this one he LOVED and he said it will be a perfect addition to our weekly meals this winter!

 

This is definitely a MUST try recipe!! 



 

{Slow Cooker} Mexican Butternut Squash Quinoa

Prep time:  10 mins

Cook time:  4 hours

Total time:  4 hours 10 mins

Serves: 6-8

Ingredients

•1 and 1/2 pounds (~4 cups) butternut squash

•1 cup frozen corn

•1 can (15.25 ounces) black beans

•1 cup uncooked quinoa, rinsed

•1 teaspoon minced garlic

•1 can (14.5 ounces) fire-roasted petite diced tomatoes

•1 small jalapeno, optional

•2 cans (19 ounces each) mild red enchilada sauce

•1 cup vegetable or chicken broth ( low or sodium FREE)

• 2 tablespoons chili powder

• 1 tablespoon cumin
• 2 teaspoons ground coriander

 

•Optional toppings: shredded cheddar cheese, fresh lime juice, Greek Yogurt, chopped cilantro, Nutritional Yeast or Ramesean (for VEGANs)

Instructions

1. Spray your slow cooker with nonstick spray. Be generous!!

2. Peel and deseed the butternut squash. Cut it into cubes and place in the slow cooker.

3. Add in the corn, drained and rinsed black beans, uncooked quinoa, minced garlic, undrained fire-roasted petite diced tomatoes, diced jalapeno (if desired), the 2 cans of enchilada sauce (make sure you have the right ounce amount - these are the large cans), the vegetable or chicken broth, and the packet of taco seasoning.

4. Give everything a really good stir, cover and cook on high for 3-4 hours or until the quinoa is cooked and the butternut squash is tender.

5. Remove the lid and stir everything together really well. Allow the liquid to absorb while on low for another 30 minutes or until mostly absorbed.

6. Top bowls with optional toppings - some shredded cheese, fresh lime juice, sour cream, and cilantro is what we love!