Creamy Butternut Squash-Apple Soup

The "Creamy Butternut Squash-Apple Soup" can be found in Everyday Slow Cooker: 130 Modern Recipes with 40 Gluten-Free Dishes and 50 Multicooker Variations by Cooking Light.

Submitted by Sarah Bublitz

Cooking Light. “Creamy Butternut Squash-Apple Soup.” Everyday Slow Cooker: 130 Modern Recipes, with 40 Gluten-Free Dishes and 50 Multicooker Variations. New York, NY: Oxmoor House, 2018. Print. 213.

Slow Cooker Risotto with Butternut Squash and Goat Cheese

The "Slow Cooker Risotto with Butternut Squash and Goat Cheese" recipe by Erin can be found at Well Plated.

Submitted by Sarah Bublitz

Erin. "Slow Cooker Risotto with Butternut Squash and Goat Cheese." Well Plated, https://www.wellplated.com/slow-cooker-risotto-butternut-squash/. Accessed 16 November 2018.

Baked Farro and Butternut Squash

Ingredients:

• 6 thick-cut slices applewood-smoked bacon
• 2 tbsp. good olive oil
• 1 tbsp. unsalted butter
• 1-1/2 cups chopped yellow onion (1 large)
• 2 tsp. chopped fresh thyme leaves
• Kosher salt
• Freshly ground black pepper
• 1-1/2 cups pearled farro
• 3 cups good chicken stock
• 3 cups (3/4- to 1-inch diced) butternut squash
• 1/2 cup freshly grated Parmesan cheese

Directions:

1. Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
2. Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
3. Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot. 

Submitted by Pat Reilly from Make It Ahead by Ina Garten