RECIPIES

Butternut Squash Bake


  • 1 ½ cups rice, rinsed and drained 
  • 1 large butternut squash peeled and cut into cubes
  • 1 large onion, peeled and cut into wedges   (I used a red onion)
  • 2 medium carrot, peeled and sliced 
  • 2 celery sticks, washed and sliced
  • 6 cups vegetable stock
  • 3 tablespoon fresh lemon juice 
  • 2 tablespoon  light olive oil 
  • 1 teaspoon dried marjoram
  • Salt and pepper to taste

Steps

  1. Place rice in slow cooker.
  2. Place squash on top of rice.
  3. Add onion, carrot, and celery.
  4. Pour in vegetable stock and lemon juice, and evenly drizzle with olive oil.
  5. Add marjoram, salt, and pepper.
  6. Cover and cook on Low setting for 4 to 6 hours.

Scrummy

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