Specifications
Butternut Squash
& Mushroom Scallop
1 ounce (30 g) Parmesan,
cut in half
2½ ounces (70 g) bread, about
3 slices, crusts on, torn into
quarters
1 teaspoon (5 ml) thyme
2 tablespoons (30 ml) butter,
divided
1 garlic clove, peeled and
cut in half
1 shallot, peeled and cut in half
1 tablespoon (15 ml) olive oil
8 ounces (230 g) white mush-
rooms, sliced
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground
pepper
cooking spray
3 pounds (1.5 kg) butternut
squash, trimmed, cut into
¹/
8
-inch (0.3 cm) slices
Makes 8 servings (8 cups [2 L])
To grate the cheese, drop pieces through the small feed tube of a Cuisinart
®
Food
Processor while the machine is running. Process until almost grated and drop the
bread pieces through the tube; pulse until they become fine crumbs. Add the thyme
and 1 tablespoon (15 ml) butter. Pulse until combined. Reserved seasoned crumbs.
In the same work bowl, with the motor running, drop garlic and shallot through the
small feed tube and process until they are finely chopped. In a Cuisinart
®
13-inch
(33 cm) skillet, warm olive oil over medium-high heat. Sauté the garlic, shallots and
mushrooms together until they are lightly browned (if mushrooms crowd the pan,
brown in two batches). Season with salt and pepper. Lightly coat the interior of the
ceramic pot of the Cuisinart
®
Slow Cooker with cooking spray. Using ½ of the squash,
make a layer on the bottom. Continue layering with ½ the mushroom mixture and
then ½ the crumbs. Repeat. Cut remaining tablespoon of butter into small pieces and
dot the top. Cover and press the on/off button to turn the unit on. Set time to 5 hours
and press Low. Slow cooker will automatically switch to Warm until ready to serve.
Nutritional information per serving:
Calories 196 (27% from fat ) • carb. 33g • pro. 6g • fat 7g • sat. fat 3g
• chol. 11mg • sod. 831mg • calc. 156mg • fiber 8g
Ratatouille
12 ounces (340 g) eggplant, cut
into ½-inch (1.25 cm) dice
1 teaspoon (5 ml) kosher salt,
divided
¾ pound (375 g) zucchini, cut into
½-inch (1.25 cm) half moons
¾ pound (375 g) yellow summer
squash, cut into ½-inch
(1.25 cm) dice
1 small red bell pepper, cored,
seeded and cut into ½-inch
(1.25 cm) dice
1 small yellow pepper, cored,
seeded and cut into ½-inch
(1.25 cm) dice
1½-2 cups (375 - 500 ml) diced
tomatoes, fresh or canned,
juices drained
½ cup (125 ml) tomato purée,
salt-free if available
1 cup (250 ml) chopped onion
1 tablespoon (15 ml) chopped
garlic
¼ cup (50 ml) sun-dried tomatoes,
not oil-packed, cut into slivers
2 tablespoons (30 ml) chopped
fresh parsley
1 teaspoon (5 ml) dried basil
1 teaspoon (5 ml) herbes de
Provence
½ teaspoon (2 ml) freshly ground
pepper
2 tablespoons (30 ml) extra virgin
olive oil
Makes 6 cups (1.5 L)
Place eggplant in a colander over a plate or in the sink. Sprinkle with ½ teaspoon
(2 ml) salt; toss to combine. Let rest at least 45 minutes. Rinse well to remove salt;
dry thoroughly with a towel. Combine eggplant, zucchini, yellow squash, peppers,
tomatoes, tomato purée, onion, garlic, sun-dried tomatoes, parsley, basil, herbes de
Provence, and pepper in the ceramic pot of the Cuisinart
®
Slow Cooker. Drizzle with
olive oil. Cover and press the on/off button to turn the unit on. Set time to 6 hours
and press Low. Slow cooker will automatically switch to Warm until ready to serve.
Nutritional information per serving (¾ cup [75 ml]):
Calories 92 (24% from fat) • carb. 17g • pro. 3g • fat 3g • sat. fat 0g
• chol. 0mg . sod. 287mg • calc. 50mg • fiber 5g
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SIDE DISHES SIDE DISHES