Mexican Butternut Squash Quinoa | Slow Cooker Recipes

I love the chance to use my slow cooker (aka crockpot) for any occasion. It usually makes for very simple and energy efficient cooking! I was looking for a profile packed with both flavor and veggies and stumbled upon this Mexican Butternut Squash Quinoa recipe from Chelsea’s Messy Apron. I’ve been on a quinoa kick lately, and who doesn’t love Mexican food? I wanted to share my creation for your next dinner inspiration!

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Mexican Butternut Squash Quinoa Recipe Details:

Prep Time: 20 minutes     Cook Time: 4.5 hours       Serves: 8


Ingredients:

  • 1 cup Quinoa (Rinsed)
  • 3-4 cups Butternut Squash (I prefer the pre-cut kind, pictured below)
  • 1 cup Corn (Canned, Fresh, or Frozen will work)
  • 1 can Organic Black Beans (Rinsed WELL)
  • 2 cans (19oz each) Red Enchilada Sauce (Mild or Medium recommended)
  • 1 cup Vegetable or Chicken broth (Low Sodium Recommended)
  • 1 packet Original Taco Seasoning
  • 2 cloves Minced Garlic
  • 1 can Diced Tomatoes w/ Chilies and Spices
  • 1 Jalapeño (Diced, De-seeded, and De-vined)
  • 6-8 Green Onions
  • 1 cup Plain Greek Yogurt
  • 1 bunch Cilantro
  • 2-3 Limes

 

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Instructions:

  • Spray insides of slow cooker with non-stick cooking spray or wipe down with olive oil.
  • Place cubed butternut squash, corn, black beans, quinoa, garlic, diced tomatoes, jalapeño, enchilada sauce, broth, and taco seasoning into slow cooker.
  • Stir well. Cook for 4 hours on high or until quinoa is fully cooked and butternut squash is soft.
  • Remove lid and cook for another 20-30 minutes on low after stirring.
  • Season with dollop of greek yogurt, chopped cilantro, chopped green onions, lime juice to taste, and salt/pepper if desired.
  • Enjoy!

 

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9 thoughts on “Mexican Butternut Squash Quinoa | Slow Cooker Recipes

      1. I don’t do it too often but I’m trying to start more to get rid of eating out and frozen food and stuff. It sounds like you do often though! Are you planning on sharing more recipies!!??

  1. You have it 4 hours on high…will it work with 8 hours on “low?” Or is there something strategic about the high/shorter cooking time?

    p.s. I have all the ingredients and need to determine cooking timeline – can’t wait to try it!

    1. You can try it, but I’ve never had success with cooking quinoa on low. It never comes out fully cooked, when I cook on the “low” option. I’d recommend cooking on “high”.

  2. Thanks, I did cook on high then went to warming. Absolutely wonderful. Quinoa was smooth. And still had texture…very flavorful.

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