Sweet Potatoes, Carrots, etc. can be used.
1tsp Olive Oil
2-3T Parmesan Grated Cheese (Store shelf kind)
1-1.5tsp Dijon Mustard
Splash of Lemon Juice
Shake of: Pepper, Him. salt
Good shake of: Garlic Powder, McCormick’s Mediterranean Greek Seasoning
Butternut Squash (I used frozen squash, we froze from garden)
Air Fry on Fry Button, we toss halfway through.
Toss with above sauce, IMMEDIATELY, after cooking.
Rub Crock Pot with Butter (I used Salted)
1 Butternut Squash, deseeded, cubed, we leave skin on
1.5c Diced Cooked Ham (I used Ham Steak)
3c Vegetable Broth (I do Cubes+Water)
3c Chicken Broth (I do Cubes+Water)
1 can Pinto Beans, drained
3c Fresh Kale
1 Red Pepper, cut up
1 SMALL Onion
1/3c Frozen Corn
1.5c Baby Carrots, cut up
1/2T Fresh Garlic, minced
1/2T Curry Powder
1/4tsp Ginger Powder
1/4-1/2tsp Himalayan Salt
1c canned Coconut Milk (Last Hour.)
Cut, deseed, and cube Squash. Add all, except Coconut Milk. Cook on High first 2 hours, then, low, for an additional 3-4hours (Until Squash is soft). Last hour, scoop out most of the Squash Cubes. Add Squash to blender with some of the soup juice. Blend smooth and add back to crock. Pour in Coconut Milk. Cook on low another hour.