December 17th, 2007

Crock Pot Squash

I have found an incredible vegetarian crock pot cookbook. 'Fresh from the Vegetarian Slow Cooker' by Robin Robertson.

I was hesitant to try the dish at first, but I had three winter squashes that suddenly needed to be used up. Another hit against the recipe was it contains ginger, soy sauce and honey. I don't generally like sweat and sour foods but this was neither sweet nor sour. It was without a doubt rich and meaty tasting though. Even my meat eating son loved it.

I did make several adjustments to cover slightly different tastes and ingredients on hand. I will post notes at the end.

Maple_Glazed Winter Squash with Garlic and Ginger
3 1/2 or 4 quart cooker

2 TBLS olive oil
1 small yellow onion, thinly sliced
2 large garlic cloves, thinly sliced
One 1 inch piece fresh ginger, peeled and thinly sliced
2 TBLS water
1 TBLS soy sauce
1 large butternut squash *any winter squash works*
1/3 cup maple syrup
2TBLs light brown sugar or other sweetener

Spread oil in bottom, layer onion, garlic and ginger. Combine water and soy sauce, add to the cooker.

Cut the squash into 2-inch chunks and place them on top of the onions, garlic and ginger. Pour maple syrup over the squash, sprinkle with the brown sugar.

Cover and cook on LOW for 6 hours, until the squash is soft.

Ok, like I said we had a few adjustments. We had several smaller winter squashes that were going to go bad so we used those instead. The squashes totaled about 3 to 4 cups. I used only 1 TBLS of olive oil. a red onion for the milder taste, no garlic and powdered ginger root. We also were out of maple syrup, but have a ton of honey in the house, so that replaced both the maple syrup and brown sugar. We used about 1/2 cup poured straight on top.

We also cooked it on LOW for 4 hours and then on HIGH for one hour.

Great recipe and  we are looking forward to making it again.

Cross posted to my journal,[info]what_a_crock and vegancooking.