Take a break from butternut squash soup recipes and use the sturdy orange vegetable, alongside potatoes, as the starch in this gratin side dish. The butternut squash recipe gets a savory, spicy boost from chorizo.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a Dutch oven cook squash in boiling water for 2 minutes; drain and place in a bowl of ice water to cool quickly. Drain again; pat dry with paper towels.

  • In a medium bowl combine the next three ingredients (through coriander). Stir in 3/4 cup of the cheese.

  • Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner. Layer half of the squash, potatoes, leeks, and sausage in prepared cooker. Top with half of the soup mixture. Repeat layers.

  • Cover and cook on low about 6 hours or on high about 3 hours or until vegetables are tender. Turn off cooker. If possible, remove crockery liner from cooker. Sprinkle with the remaining 1/4 cup cheese. Let stand, uncovered, 10 minutes. Sprinkle with pepitas and/or cilantro.

Nutrition Facts

220 calories; 13 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 26 mg cholesterol; 468 mg sodium. 628 mg potassium; 18 g carbohydrates; 3 g fiber; 3 g sugar; 9 g protein; 0 g trans fatty acid; 7331 IU vitamin a; 16 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 29 mcg folate; 0 mcg vitamin b12; 157 mg calcium; 1 mg iron;