Autumn is here, and I’m using the slow cooker more and more. I love this time of year! The beautiful colors. The smell smoke from a wood stove here and there while out walking. And the aromas coming from kitchens as people are baking and cooking.
The squash I used in this recipe came from my parents garden, and it was delicious. I also used some of this squash when making the Butternut Squash and Carrot Mash.
4 medium sweet potatoes
1/2 small-medium butternut squash
19.5 ounces beef sausage
beef broth to cover (or you could use water)
- Rinse the vegetables.
- Cut the ends off the carrots, and peel the sweet potato and squash. Save the carrot ends and sweet potato peels in an odds and ends bag in the freezer, to be used when making homemade stocks and broths. Throw the rest out or compost it.
- Cut the vegetables into bite size chunks and place them into the crock.
- Add the sausage after cutting it into bite size pieces.
- Pour beef broth or water over the contents of the crock.
- Cover and cook. High = 3 hours/Low = 5 or 6 hours. Carrots should mash easily with a fork.
- Try different types of squash. Acorn is a good one, and there are others.
- There are also different varieties of carrots.
- Grow your own vegetables to save money.
- Use coupons combined with sales when buying sausage to save even more.
- Serve with a side salad of greens, cucumber, and cherry tomatoes.
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