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| The mushrooms are the real stars of this dish, supported by the greens and squash. You can substitute summer squashes for the butternut squash for a winning summertime meal. Makes 6 servings INGREDIENTS 1⁄3 cup olive oil 1 clove garlic, minced 1/4 lb domestic mushrooms, stems removed, thinly sliced 1/4 lb Portobello mushrooms, stems removed, thinly sliced Salt to taste 2 cups butternut squash, peeled, seeds removed, and cut into cubes 1/4 cup water 3 cups packed fresh baby spinach leaves, chopped Parmesan cheese (optional) RECIPE 1. Heat olive oil in a skillet on medium-high heat. Add garlic and cook until it sizzles, 2 to 3 minutes. Add the mushrooms and sauté until just soft, about 5 minutes. Season with salt. 2. Put the mushroom mixture in the slow cooker, then add the butternut squash. Top with the water. 3. Cover the cooker and cook on Low for 5 to 6 hours or on High for 3 to 4 hours until the squash is soft and mushrooms are fragrant. Add the baby spinach, stir thoroughly, and put the cover back on. Turn the heat to Low and cook for another 10 to 15 minutes. 4. Serve over your favorite pasta, and sprinkle with Parmesan cheese if desired. From Low-Acid Slow Cooking | This is a recipe where the addition of some crisp-cooked prosciutto can enhance all the flavors. If you agree, take three or four slices of thinly sliced prosciutto, remove all fat, dice the meat, and sauté on medium-high heat for several minutes to get it crispy and cook off any remaining fat. Add as a topping to the dish. |
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