During the fall and winter, I tend to work really long hours. When I finally get home I usually don’t have much time or motivation to make something for dinner.
Which is why I love using a slow cooker.
I can prep everything the night before (or even days before) when I’m not starving or in a rush and come home to a hot home cooked meal.
My teenage son can help himself before I get there instead of accosting me the second I walk in the door.
“What’s for dinner? I’m hungry.”
Every. Single. Day.
Peeling a butternut squash might seem like a daunting task, but it is pretty easy if you use this trick.
After everything is chopped just throw it into the slow cooker and go about your day.
You’ll come home to a fragrant house, hearty meal, and no hangry teenagers.
Vegan crock pot recipe or a long fall day
- 1 butternut squash peeled and chopped into roughly 1/2 cubes
- 1 red onion chopped
- 15oz can chickpeas (also known as garbanzo beans) drained and rinsed
- 4 cloves garlic minced
- 1 cup figs cut in half
- 2 tsp dried rosemary
- 2 tsp dried tarragon
- 2 tsp dried sage
- 1 cup dry white wine
- 1 cup vegetable broth
- Add all ingredients to slow cooker
- Cook on low for 8 to 10 hours
- Serving Size: 4
- Calories: 343
- Fat: 2.1
- Carbohydrates: 66
- Fiber: 15
- Protein: 11