30+ Hearty February Squash Slow Cooker Recipes for Cozy Nights

As the winter season begins to wind down, February offers a perfect opportunity to explore the rich, comforting flavors of squash. February squash, including varieties like butternut and acorn squash, are versatile ingredients that shine in slow-cooked dishes.

Their natural sweetness and creamy texture make them ideal for everything from soups and stews to savory casseroles and even desserts.

Using a slow cooker is an excellent way to bring out the best in these hearty vegetables. The slow cooking process allows the squash to absorb the flavors of herbs, spices, and other ingredients, resulting in a rich, tender dish every time.

Whether you’re looking for a cozy soup to warm you up, a flavorful side dish, or a satisfying main course, February squash can be the star of your meal.

In this blog article, we’ve compiled over 30 delicious slow cooker recipes featuring February squash. These recipes are not only easy to prepare but also nutritious and perfect for meal prepping during the colder months.

So grab your slow cooker, gather some February squash, and get ready to enjoy a variety of hearty dishes that will bring comfort and flavor to your table.

30+ Hearty February Squash Slow Cooker Recipes for Cozy Nights

Slow cooker recipes featuring February squash are a great way to make the most of this versatile and delicious vegetable.

Whether you’re preparing a warming soup, a savory stew, or a creamy casserole, the slow cooker makes it easy to achieve tender, flavorful dishes with minimal effort.

These 30+ recipes are perfect for busy weeknights, meal prepping for the week ahead, or impressing guests at a dinner gathering.

With the natural sweetness of February squash and the slow cooking method, each dish becomes an irresistible treat that’s both nutritious and comforting.

So don’t hesitate to try these recipes and let the humble squash elevate your cooking this season!

Slow Cooker February Squash and Lentil Curry

This Slow Cooker February Squash and Lentil Curry is a hearty, aromatic dish perfect for warming up on a chilly winter evening. Packed with the rich flavors of curry spices, creamy coconut milk, and tender squash, this vegetarian recipe is as nutritious as it is satisfying. Lentils add a protein-packed punch, making it an ideal choice for a meat-free meal that doesn’t skimp on flavor. With minimal prep time, this slow cooker recipe is a convenient option for busy days.

Ingredients:

• 1 medium-sized February squash (butternut or kabocha), peeled and diced
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Add the diced squash, lentils, onion, garlic, ginger, curry powder, cumin, coriander, diced tomatoes, and vegetable broth to the slow cooker. Stir to combine.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the squash is tender and the lentils are cooked through.
3. Stir in the coconut milk and adjust seasoning with salt and pepper. Let it heat through for an additional 10 minutes.
4. Serve warm, garnished with fresh cilantro and lime wedges, alongside naan bread or steamed rice.

This February Squash and Lentil Curry is a meal that brings the warmth of homemade comfort food to your table. Its fragrant spices and creamy texture make it irresistible. Whether you’re feeding a crowd or meal-prepping for the week, this recipe is sure to become a staple in your winter cooking rotation.

Slow Cooker February Squash Chili

This Slow Cooker February Squash Chili combines the sweetness of squash with the bold flavors of a classic chili. It’s a perfect one-pot dish for family dinners, game nights, or a cozy weekend meal. With a mix of beans, tomatoes, and spices, this dish is packed with fiber and flavor, making it hearty enough to satisfy even the biggest appetites.

Ingredients:

• 1 medium February squash (acorn or Hubbard), diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 small onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp oregano
• 2 cups vegetable broth
• Salt and pepper to taste
• Shredded cheddar cheese, sour cream, and green onions for topping

Instructions:

1. Place the squash, beans, tomatoes, onion, bell pepper, garlic, chili powder, smoked paprika, cumin, and oregano into the slow cooker. Stir to combine.
2. Add the vegetable broth and stir again.
3. Cook on low for 6-8 hours or high for 3-4 hours, until the squash is tender and flavors have melded.
4. Adjust seasoning with salt and pepper before serving.
5. Serve hot with your favorite chili toppings like shredded cheddar, sour cream, or green onions.

This February Squash Chili is a vibrant and hearty dish that’s perfect for February’s cold weather. Its rich, smoky flavors and hearty texture make it a crowd-pleaser that’s simple to prepare. Enjoy the warmth and satisfaction of a dish that’s both healthy and delicious!

Slow Cooker February Squash and Apple Soup

Slow Cooker February Squash and Apple Soup is a delightful blend of sweet and savory flavors, capturing the essence of winter comfort in every spoonful. The natural sweetness of squash and apples, paired with warming spices, makes this soup perfect for cozy lunches or light dinners. Its creamy texture and wholesome ingredients make it a healthy option that doesn’t compromise on taste.

Ingredients:

• 1 medium February squash (butternut or delicata), peeled and cubed
• 2 large apples (Granny Smith or Honeycrisp), peeled, cored, and diced
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup unsweetened apple cider
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup heavy cream or coconut milk (optional)
• Salt and pepper to taste
• Crusty bread for serving

Instructions:

1. Add the squash, apples, onion, vegetable broth, apple cider, cinnamon, nutmeg, and ginger to the slow cooker. Stir well.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the squash and apples are tender.
3. Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a stand blender.
4. Stir in the heavy cream or coconut milk, if using, and adjust seasoning with salt and pepper. Let the soup warm through for another 10 minutes.
5. Serve hot with crusty bread for dipping.

This February Squash and Apple Soup is a creamy, aromatic delight that’s perfect for warming up on cold days. The combination of sweet apples and earthy squash creates a balance of flavors that will keep you coming back for more. Serve it with fresh bread for a comforting meal that embodies the essence of winter.

Slow Cooker February Squash Risotto

This Slow Cooker February Squash Risotto is a no-fuss way to enjoy a creamy, luxurious dish without constant stirring. The nutty sweetness of squash blends beautifully with Arborio rice, Parmesan cheese, and a hint of white wine, creating a meal that’s rich in flavor and perfect for cold February evenings. With this easy slow cooker method, risotto becomes an effortless indulgence.

Ingredients:

• 1 medium February squash (butternut or acorn), peeled and diced
• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Add the squash, Arborio rice, onion, garlic, white wine, vegetable broth, and thyme to the slow cooker. Stir well to combine.
2. Cook on high for 2-3 hours, stirring once halfway through, until the rice is tender and the mixture is creamy.
3. Stir in the Parmesan cheese and butter, and adjust seasoning with salt and pepper.
4. Let the risotto rest for 5 minutes before serving. Garnish with fresh parsley.

This Slow Cooker February Squash Risotto is a game-changer for risotto lovers, delivering all the creamy goodness with minimal effort. The squash adds a delightful sweetness that complements the savory Parmesan, making this dish a comforting and satisfying meal for any occasion.

Slow Cooker February Squash and Sage Stuffing

Perfect as a side dish or a stand-alone meal, this Slow Cooker February Squash and Sage Stuffing is a delicious blend of rustic flavors. The hearty bread cubes absorb the flavors of sage, squash, and onion, while the slow cooking method creates a soft, flavorful stuffing with crispy edges. This dish is an ideal addition to your winter menu, combining comfort with seasonal ingredients.

Ingredients:

• 1 medium February squash (butternut or Hubbard), peeled and cubed
• 8 cups cubed stale bread (sourdough or rustic bread preferred)
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/2 cup melted butter
• 1 tsp dried sage
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the bread cubes, squash, onion, celery, garlic, sage, and thyme. Mix well.
2. Add the vegetable broth and melted butter, tossing to coat evenly.
3. Transfer the mixture to the slow cooker. Cook on low for 4-5 hours, stirring occasionally, until the squash is tender and the bread is moist but not soggy.
4. Adjust seasoning with salt and pepper, garnish with parsley, and serve warm.

This February Squash and Sage Stuffing is a perfect winter side dish that’s as versatile as it is delicious. Its comforting flavors and easy preparation make it a must-try for family dinners or holiday feasts.

Slow Cooker February Squash and Chickpea Stew

This Slow Cooker February Squash and Chickpea Stew is a hearty, plant-based dish loaded with wholesome ingredients. The squash’s natural sweetness complements the earthy chickpeas, while a medley of warm spices brings depth and complexity to the stew. It’s a perfect option for a nourishing and satisfying winter meal that’s simple to prepare and full of flavor.

Ingredients:

• 1 medium February squash (kabocha or butternut), peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Combine the squash, chickpeas, onion, garlic, diced tomatoes, vegetable broth, cumin, paprika, turmeric, cinnamon, and cayenne pepper (if using) in the slow cooker. Stir to mix.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the squash is tender and the flavors have melded together.
3. Adjust seasoning with salt and pepper before serving.
4. Serve warm, garnished with fresh cilantro, alongside crusty bread or rice.

This February Squash and Chickpea Stew is a hearty and flavorful meal that’s perfect for winter. Packed with nourishing ingredients and bold spices, it’s a comforting dish that’s easy to make and sure to please everyone at the table.

Slow Cooker February Squash and Mushroom Stroganoff

This Slow Cooker February Squash and Mushroom Stroganoff is a comforting, creamy dish that’s perfect for chilly evenings. The richness of mushrooms and squash blends beautifully with a velvety sour cream sauce, making it a savory and satisfying meal. The slow cooking process ensures that the flavors meld together perfectly, creating a deep, earthy flavor profile that pairs wonderfully with pasta or rice. This is a great vegetarian alternative to the classic beef stroganoff, with the squash providing a subtle sweetness to balance the richness.

Ingredients:

• 1 medium February squash (butternut or acorn), peeled and cubed
• 2 cups sliced mushrooms (cremini or button)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp flour (optional, for thickening)
• 1 cup vegetable broth
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups cooked egg noodles or rice for serving
• Fresh parsley for garnish

Instructions:

1. Place the squash, mushrooms, onion, garlic, and thyme in the slow cooker. Stir to combine.
2. In a small bowl, mix the vegetable broth and flour (if using). Pour this mixture over the vegetables and stir again.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender and the mushrooms have released their moisture.
4. Once cooked, stir in the sour cream and Dijon mustard. Adjust seasoning with salt and pepper.
5. Serve the stroganoff over cooked egg noodles or rice, garnished with fresh parsley.

This Slow Cooker February Squash and Mushroom Stroganoff is a delicious, hearty dish that’s rich in flavor yet light enough to enjoy any night of the week. The squash adds a surprising twist to the traditional stroganoff, offering a sweet contrast to the earthy mushrooms. Perfect for a cozy dinner or a comforting weeknight meal.

Slow Cooker February Squash and Spinach Lasagna

This Slow Cooker February Squash and Spinach Lasagna is a unique and healthier twist on the classic lasagna. The squash adds a natural sweetness and richness to the layers of cheese, spinach, and noodles, while the slow cooking method ensures that every bite is tender and full of flavor. This vegetarian lasagna is a perfect option for those looking to enjoy the comforting flavors of lasagna with a seasonal vegetable twist.

Ingredients:

• 1 medium February squash (butternut or acorn), peeled and thinly sliced
• 9 lasagna noodles, uncooked
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a bowl, combine ricotta cheese, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Set aside.
2. Lightly grease the bottom of the slow cooker and layer in the ingredients: first, spread a small amount of marinara sauce, then a layer of lasagna noodles (breaking them if necessary to fit), followed by a layer of sliced squash, spinach, and cheese mixture.
3. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
4. Pour the remaining marinara sauce over the top layer.
5. Cover and cook on low for 4-5 hours or until the noodles are tender and the cheese is melted and bubbly.
6. Let the lasagna sit for 10 minutes before slicing and serving.

This Slow Cooker February Squash and Spinach Lasagna is a lighter, vegetable-packed alternative to the traditional meat lasagna, but it’s just as satisfying. The layers of cheesy goodness and the naturally sweet squash combine for a comforting dish that’s perfect for both weeknight dinners and special occasions.

Slow Cooker February Squash and Sweet Potato Stew

This Slow Cooker February Squash and Sweet Potato Stew is a wholesome, nourishing dish full of vibrant colors and rich flavors. The sweetness of the squash and sweet potatoes blends harmoniously with the savory spices and hearty beans, creating a filling stew that is both comforting and nutritious. It’s the perfect dish to prepare ahead of time for busy days or to enjoy with family on a cozy evening.

Ingredients:

• 1 medium February squash (butternut or kabocha), peeled and diced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Add the squash, sweet potatoes, cannellini beans, diced tomatoes, onion, garlic, cumin, coriander, cinnamon, and vegetable broth to the slow cooker. Stir well to combine.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender.
3. Adjust seasoning with salt and pepper before serving.
4. Serve warm, garnished with fresh parsley, and enjoy with a side of warm bread or over quinoa for a complete meal.

This Slow Cooker February Squash and Sweet Potato Stew is a rich, hearty, and flavorful dish that will fill you up while providing plenty of nutrition. The earthy squash and sweet potatoes are complemented by the spices, beans, and tomatoes, making this stew a cozy and satisfying meal for the winter months.

Slow Cooker February Squash and Red Lentil Curry

This Slow Cooker February Squash and Red Lentil Curry is a hearty and flavorful vegetarian dish that is perfect for a warming meal. The squash provides a natural sweetness, which balances beautifully with the fragrant spices and earthy red lentils. The slow cooking process allows the flavors to meld together, creating a creamy, comforting curry that pairs perfectly with rice or naan. This dish is not only vegan-friendly but also packed with protein, fiber, and essential nutrients, making it both nourishing and satisfying.

Ingredients:

• 1 medium February squash (butternut or kabocha), peeled and cubed
• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Place the squash, red lentils, onion, garlic, and ginger in the slow cooker.
2. Add the coconut milk, vegetable broth, diced tomatoes, curry powder, cumin, turmeric, coriander, salt, and pepper. Stir well to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender and the lentils are fully cooked.
4. Stir the curry to combine, and adjust seasoning with salt and pepper as needed.
5. Serve the curry over rice or with naan, and garnish with fresh cilantro.

This Slow Cooker February Squash and Red Lentil Curry is a nourishing, plant-based dish that’s as comforting as it is flavorful. The combination of sweet squash, creamy coconut milk, and aromatic spices creates a rich, satisfying curry that is perfect for a cozy winter meal. It’s easy to make, healthy, and perfect for leftovers, making it an ideal option for meal prep or a family dinner.

Slow Cooker February Squash and Black Bean Chili

This Slow Cooker February Squash and Black Bean Chili is a hearty and nutritious dish that combines the sweetness of squash with the richness of black beans and spices. The slow cooking method allows the flavors to meld together perfectly, creating a thick and flavorful chili that’s both comforting and satisfying. Perfect for serving on a cold winter day, this chili is ideal for vegetarians and anyone looking to enjoy a warm, filling meal that’s packed with plant-based protein and fiber.

Ingredients:

• 1 medium February squash (butternut or acorn), peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro or sour cream for garnish
• Tortilla chips or cornbread for serving

Instructions:

1. Add the squash, black beans, diced tomatoes, onion, garlic, chili powder, cumin, paprika, cinnamon, and vegetable broth to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender and the chili has thickened.
3. Stir well and adjust seasoning with salt and pepper as needed.
4. Serve the chili hot, garnished with fresh cilantro or a dollop of sour cream, alongside tortilla chips or cornbread.

This Slow Cooker February Squash and Black Bean Chili is a perfect winter dish that’s full of flavor and packed with nutrients. The squash adds a slight sweetness that balances out the spicy kick of the chili, while the black beans provide a hearty base. It’s a filling and comforting meal that is easy to make and sure to please everyone at the table, whether served alone or with your favorite sides.

Slow Cooker February Squash and Apple Soup

This Slow Cooker February Squash and Apple Soup is a smooth, velvety soup that combines the natural sweetness of squash and apples with a delicate blend of spices. The slow cooking method ensures that all the flavors develop beautifully, resulting in a comforting, seasonal dish that’s perfect for chilly days. The apples add a subtle fruity note that complements the earthy squash, making this soup a delightful and unexpected pairing. Ideal as a starter or a light meal, it’s both nourishing and satisfying.

Ingredients:

• 1 medium February squash (butternut or acorn), peeled and cubed
• 2 medium apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp maple syrup (optional, for added sweetness)
• Salt and pepper to taste
• Fresh cream or coconut milk for garnish (optional)

Instructions:

1. Place the squash, apples, onion, garlic, vegetable broth, cinnamon, and nutmeg in the slow cooker. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash and apples are tender.
3. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
4. Stir in the maple syrup (if using), and adjust seasoning with salt and pepper.
5. Serve the soup warm, garnished with a drizzle of cream or coconut milk, if desired.

This Slow Cooker February Squash and Apple Soup is a beautiful combination of savory and sweet, offering a creamy texture that’s perfect for cold days. The apples provide a surprising depth of flavor, complementing the squash’s natural sweetness. This soup is light yet satisfying, making it the perfect comfort food for a cozy evening or a starter for a winter meal. It’s easy to prepare and full of healthy ingredients, offering a wholesome dish that everyone will love.

Slow Cooker February Squash and Carrot Soup

This Slow Cooker February Squash and Carrot Soup is a vibrant and nourishing dish that highlights the sweetness of the squash and carrots. The slow cooking process enhances the natural flavors of the vegetables, making the soup rich and comforting. The earthy flavors of the squash pair perfectly with the subtle sweetness of the carrots, and the addition of warm spices like cinnamon and ginger gives the soup a lovely depth. It’s an ideal choice for a light, healthy meal that’s both filling and packed with nutrients.

Ingredients:

• 1 medium February squash (butternut or acorn), peeled and cubed
• 4 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a pan over medium heat. Sauté the onion and garlic until soft and fragrant, about 3-5 minutes.
2. Add the sautéed onion and garlic to the slow cooker, along with the squash, carrots, vegetable broth, cinnamon, and ginger. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash and carrots are tender.
4. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
5. Adjust seasoning with salt and pepper to taste, and serve warm, garnished with fresh parsley or cilantro.

This Slow Cooker February Squash and Carrot Soup is a delightful combination of sweet and savory flavors. The slow cooker brings out the natural sweetness of the vegetables, while the spices add warmth and depth. This soup is perfect for a light lunch or dinner, offering comfort and nutrition in every bowl. The easy preparation makes it an ideal dish for meal prep or a cozy weeknight meal.

Slow Cooker February Squash and Chickpea Tagine

This Slow Cooker February Squash and Chickpea Tagine is a fragrant, Moroccan-inspired dish that combines the earthiness of squash with the hearty texture of chickpeas. The slow cooking method allows the spices to infuse deeply into the vegetables and beans, resulting in a rich, aromatic stew. The addition of dried fruit like raisins or apricots adds a subtle sweetness, while the spices like cumin, cinnamon, and turmeric create a depth of flavor that makes each bite irresistible. This tagine is a wholesome, filling dish that’s perfect for a cozy dinner or as a meal prep option.

Ingredients:

• 1 medium February squash (butternut or acorn), peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 cup dried apricots or raisins
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish
• Couscous or rice for serving

Instructions:

1. Place the squash, chickpeas, onion, garlic, diced tomatoes, vegetable broth, dried apricots or raisins, cumin, cinnamon, turmeric, coriander, salt, and pepper into the slow cooker. Stir well to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender and the flavors are well melded.
3. Taste and adjust seasoning with salt and pepper as needed.
4. Serve the tagine over couscous or rice, and garnish with fresh cilantro.

This Slow Cooker February Squash and Chickpea Tagine is a flavorful, nourishing dish with vibrant spices and hearty vegetables. The slow cooking process allows the flavors to meld beautifully, while the dried fruit adds a touch of sweetness to balance the savory elements. This dish is a perfect choice for those looking for a warming, vegan meal that’s both satisfying and full of complex flavors.

Slow Cooker February Squash and Potato Gratin

This Slow Cooker February Squash and Potato Gratin is a creamy and indulgent side dish that’s perfect for holiday meals or family gatherings. The squash adds a subtle sweetness and richness, while the potatoes provide a hearty base. Layered with cheese and a creamy sauce, this gratin is rich, comforting, and incredibly easy to prepare in the slow cooker. The slow cooking method ensures that the flavors meld together perfectly, and the top becomes golden and slightly crispy, making it a crowd-pleasing dish that everyone will love.

Ingredients:

• 1 medium February squash (butternut or acorn), peeled and thinly sliced
• 4 medium potatoes, peeled and thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 1/2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1/2 cup milk
• 1 tsp fresh thyme leaves
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Butter or cooking spray for greasing

Instructions:

1. Grease the slow cooker insert with butter or cooking spray.
2. Layer the squash, potatoes, onion, and garlic in the slow cooker. Sprinkle with salt, pepper, and thyme as you layer.
3. In a separate bowl, whisk together the heavy cream, milk, nutmeg, and half of the shredded cheddar cheese. Pour the mixture evenly over the vegetables.
4. Sprinkle the remaining cheddar cheese on top.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender and the top is golden and bubbly.
6. Let the gratin sit for 5 minutes before serving.

This Slow Cooker February Squash and Potato Gratin is a creamy, decadent side dish that perfectly balances the sweetness of the squash with the heartiness of the potatoes. The slow cooking method ensures that every bite is tender and flavorful, while the cheese adds richness and depth. This gratin is an excellent option for a comforting meal and pairs well with a variety of main dishes. It’s sure to be a hit at any gathering or family dinner!

Note: More recipes are coming soon!