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


Credit: Karla Conrad

Recipe Summary

20 mins
6 hrs
10 mins
6 hrs 30 mins


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; fat 13g; cholesterol 26mg; saturated fat 5g; carbohydrates 18g; mono fat 5g; poly fat 2g; insoluble fiber 3g; sugars 3g; protein 9g; vitamin a 7330.9IU; vitamin c 15.9mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2mg; vitamin b6 0.3mg; folate 29.5mcg; vitamin b12 0.4mcg; sodium 468mg; potassium 628mg; calcium 157mg; iron 1.4mg.