Best 4 Butternut Squash Coconut Chili Crock Pot Recipes
Indulge in a symphony of flavors with our tantalizing Butternut Squash Coconut Chili Crock Pot recipe. This wholesome dish seamlessly blends the sweet and savory notes of butternut squash with the creamy richness of coconut milk, resulting in a hearty and comforting chili that will warm your soul. Embark on a culinary journey as we unveil the secrets behind this delectable creation, exploring the unique ingredients and step-by-step instructions that bring this recipe to life.
In addition to the main recipe, we'll also uncover a treasure trove of variations and alternatives to suit every palate. Craving a spicy kick? Discover how to incorporate a touch of heat with the addition of chili peppers or cayenne pepper. Looking for a vegan adaptation? We'll guide you through simple substitutions that maintain the dish's irresistible flavor profile.
Whether you're a seasoned home cook or just starting your culinary adventures, this article is your ultimate guide to crafting a perfect Butternut Squash Coconut Chili Crock Pot. Prepare to tantalize your taste buds and embark on a delightful culinary escapade.
BUTTERNUT COCONUT CURRY
I love my slow cooker because it's so easy to make dinner with one! This flavorful curry was first created for a potluck and since then, the recipe has been requested often.-Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Side Dishes
Time 4h35m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer., In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.
Nutrition Facts : Calories 200 calories, Fat 6g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 5g fiber), Protein 3g protein.
SPICY BUTTERNUT SQUASH CHILI
This sweet and spicy butternut squash chili is sure to be a crowd pleaser and won first place in our office chili cook-off.
Provided by Heather
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 8h30m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add beef and cook and stir until browned and crumbly, 5 to 7 minutes.
- Transfer beef mixture to the bottom of a slow cooker and add butternut squash and frozen mixed vegetables. Stir in diced tomatoes with green chilies, diced tomatoes, chicken broth, chipotle peppers in adobo, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and brown sugar; mix together.
- Set heat to High; wait to bring to a simmer. Cover, set heat to Low and cook, 8 hours to overnight.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 28.6 g, Cholesterol 36.2 mg, Fat 11.6 g, Fiber 6.9 g, Protein 14.5 g, SaturatedFat 3.3 g, Sodium 858.6 mg, Sugar 7.7 g
SLOW COOKER BUTTERNUT SQUASH
I couldn't find a good recipe for slow cooked squash online, so I just made one myself!
Provided by Sockbum
Categories Side Dish Vegetables Squash
Time 6h15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine butternut squash and apple juice in a slow cooker. Whisk butter, brown sugar, and cinnamon together in a bowl; drizzle over butternut squash.
- Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 337 calories, Carbohydrate 60.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 7 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 101.1 mg, Sugar 27.6 g
CROCK POT BUTTERNUT CHILI
I love this chili. The combination of beef, butternut squash, ancho chiles and cilantro is a real winner. Don't be afraid to make extra because it's great reheated.
Provided by Olha7397
Categories One Dish Meal
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a skillet, heat oil over medium high heat for 30 seconds. Add beef and onions and cook, stirring, until beef is no longer pink, about 5 minutes. Add garlic, toasted cumin, oregano, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Add diced tomatoes with juice and bring to a boil.
- Place squash and beans in slow cooker stoneware and cover with sauce. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until squash is tender.
- Half an hour before recipe is finished cooking, in a heatproof bowl, soak dried chile peppers in boiling water for 30 minutes, weighing down with a cup to ensure they are submerged. Drain, reserving 1/2 cup of the soaking liquid. Discard stems and chop coarsely. In a blender, combine rehydrated chiles, cilantro and reserved soaking liquid. Puree. Add to stoneware and stir well. Cover and Cook on High for 30 minutes, until hot and bubbly and flavors meld.
- TIP: If you prefer, you can soak and puree the chilies while preparing the chili and refrigerate until you're ready to add them to the recipe.
- MAKE AHEAD: This dish can be partially prepared before it is cooked. Complete Steps 1 and 3. Cover and refrigerate tomato and chile mixtures separately overnight. The next morning, continue with the recipe. Serves 6.
- 175 Essential Slow Cooker Classics.J. Finlayson.
Nutrition Facts : Calories 250.6, Fat 10.8, SaturatedFat 3.5, Cholesterol 49.1, Sodium 457.4, Carbohydrate 21.1, Fiber 4.2, Sugar 6.7, Protein 20.4
Tips:
- When selecting butternut squash, opt for ones that are heavy and have a deep orange color, indicating ripeness and sweetness.
- Peeling butternut squash can be tricky. A vegetable peeler may work, but for easier peeling, cut the squash in half lengthwise and scoop out the seeds. Then, place the squash halves cut-side down on a cutting board and slice off the skin.
- To save time, use pre-packaged coconut milk and canned chickpeas instead of preparing them from scratch.
- If you prefer a spicier chili, add an extra teaspoon of chili powder or a pinch of cayenne pepper.
- For a thicker chili, mash some of the chickpeas or butternut squash before adding them to the pot.
- Serve the chili with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, or avocado slices.
Conclusion:
This butternut squash coconut chili is a delicious and hearty meal that is perfect for a cold winter day. It is easy to make and can be prepared in a crock pot, making it a convenient option for busy weeknights. The combination of butternut squash, coconut milk, and chickpeas creates a unique and flavorful chili that is sure to be a hit with your family and friends. So next time you're looking for a comforting and nutritious meal, give this butternut squash coconut chili a try.
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