Crock Pot Butternut Squash with Apples, Walnuts and Raisins — This easy, delicious, and simple holiday side dish combines butternut squash, fresh apples, crunchy walnuts and
sweet raisins cooked simply in the crock pot.
Not exact matches
The ripe banana combined with apple juice, a little date syrup, a splash of pure maple syrup and a sprinkling of cinnamon makes them so wonderfully
sweet, providing the perfect base for the blueberries and
raisins, which after
cooking literally explode in your mouth in a burst of juicy deliciousness!
The olives,
raisins and capers that make picadillo so magical (think
sweet, salty, savory all at once) are added to the slow
cooker an hour before the end of the
cooking time but don't sweat it if you don't get them in there with exactly an hour to go.
Add the zucchini,
sweet potato,
raisins, apricots, a handful of fresh cilantro, and more water (there should be just enough to allow all the ingredients to
cook but don't go overboard or it will turn into a stew).
2 large garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons
sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups
cooked chickpeas 2 cups chickpea
cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup
raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
This is what I threw into my blender: some
cooked sweet potato, 3 very ripe bananas, a handful or two of slivered almonds, a snack box of
raisins, some coconut milk, some water and ice!