I’m sure I’m not the only mom who is trying to make up for the kids’ Halloween candy overload with extra-nutritious meals this week. In just a few hours, my little mermaid, unicorn, and candy-corn witch will be charming the neighbors into giving them free candy. (Is there an Organic Halloween in our future?) This easy slow cooker meal using delicious, locally grown butternut squash will provide loads of nutrition to offset all that sugar they ate last weekend. Plus, anything that can be cooked in a slow cooker gets extra points, in my book!
7 small hot peppers or jalapenos, seeded and finely chopped (@2/3 c. chopped)
1 T. oil
5-6 large garlic cloves, minced (1/3 c. minced)
1 medium butternut squash, cubed (3 cups)
4 and 1/4 cups cashew cream (2 c. raw cashews/4 c. water blended together)
1 Tablespoon salt
1/4 t. black pepper
1/8 t. ground nutmeg
juice from 1/2 Meyer lemon
17 oz. cooked organic pasta, quinoa, rice, or 1 large spaghetti squash
red pepper flakes (optional)
1. Heat oil in skillet and sautee peppers until soft.
2. Add garlic and sautee just until fragrant.
3. Transfer sauteed peppers to slow cooker and add the squash cubes, cashew cream, salt, pepper, and nutmeg.
4. Cook on high for 2 hrs. Stir in lemon juice and serve over cooked pasta, quinoa, spaghetti squash, or rice. Sprinkle with red pepper flakes.