Butternut Squash And Tomatoes For Crock Pot Recipe

Name: Butternut Squash And Tomatoes For Crock Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -3 teaspoon olive oil; 1 large leek, white and light green part, chopped (about 3 cups); 1 medium butternut squash, split, scraped, peeled and chopped into 1/2 inch pieces (about 6 cups); 1 teaspoon salt (to taste); 1/2 teaspoon pepper (to taste); 2 teaspoons herbes de provence; 1 (15 ounce) can navy beans, drained and rinsed (great white); 1 (10 ounce) can Rotel Tomatoes (14 ounce okay); 2 cups lowfat mozzarella cheese, shredded; 4 slices bacon, cooked until crisp and crumbled (optional, a vegetarian substitute can be used)

Servings: persons

1 -3 teaspoon olive oil
1 large leek, white and light green part, chopped (about 3 cups)
1 medium butternut squash, split, scraped, peeled and chopped into 1/2 inch pieces (about 6 cups)
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
2 teaspoons herbes de provence
1 (15 ounce) can navy beans, drained and rinsed (great white)
1 (10 ounce) can Rotel Tomatoes (14 ounce okay)
2 cups lowfat mozzarella cheese, shredded
4 slices bacon, cooked until crisp and crumbled (optional, a vegetarian substitute can be used)

1
Heat oil in non-stick skillet. Add chopped leek and saute for about 5 minutes, or until soft. Mix with butternut squash chunks and add to crockpot. (Tip - half squash with sharp knife, scrape clean with spoon, and heat in 350 degree Fahrenheit oven on baking sheet sprayed with non-stick cooking spray, cut side down, for 15 minutes. Let cool, then peel and cut into chunks).
2
Add salt and pepper (to taste) and 2 teaspoons herbes de provence.
3
Top with beans and tomatoes, in that order. Cover and cook on low for 8-9 hours. Can be kept warm for up to 2 hours.
4
Serve topped with mozzarella cheese and sprinkled with crumbled bacon, if desired.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 -3 teaspoon olive oil, 1 large leek, white and light green part, chopped (about 3 cups), 1 medium butternut squash, split, scraped, peeled and chopped into 1/2 inch pieces (about 6 cups), 1 teaspoon salt (to taste), and more.

Yes, Butternut Squash And Tomatoes For Crock Pot falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Tomatoes For Crock Pot

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