Squash and Dumplings

Slow cooked butternut squash and beans topped with cheesy pesto dumplings.

3/4 lb butternut squash, cut into 1/2 inch pieces
1 28 oz can of diced tomatoes
1 19 oz can navy beans, rinsed and drained
2 cups sliced white mushrooms
1 cup vegetable broth
2 cloves garlic, crushed
1 tsp oregano
1 tsp basil
1/4 tsp salt
1/4 tsp pepper

1/2 cup all-purpose flour
1/3 cup yellow cornmeal
2 tbsp parmesan cheese
1 tsp baking powder
1/8 tsp paprika
1 large egg
2 tbsp milk
2 tbsp canola oil
1 tsp sundried tomato pesto

Combine first 8 ingredients in a crockpot. Cover and cook on low for 8-9 hours or on high for 4 to 4 1/2 hours.
To make the dumplings, measure flour, cornmeal, cheese, baking powder and paprika in a medium bowl. Stir and make a well in the centre. In a small cup, beat together the egg, milk, oil and pesto. Pour into the well and stir until moistened. Drop mounds of about 2 tbsp each onto the squash mixture. Cover and cook on high for 40-50 minutes until dumplings are cooked through.

This was such a comforting supper on a crisp fall day. It’s a great meatless alternative to the chicken and dumplings that I normally make in the crockpot. I like that too, don’t get me wrong, but this is a nice change.
I can’t remember what Tony thought of this meal, I don’t think he said much about it. He did take some for work the next day so he must have thought it was okay. I do remember that the boys weren’t too thrilled about this one. Bennett at least ate some of it, but Cole asked me not to make it again. I hear that a lot from him lately. Hmmm…

Recipe adapted from Company’s Coming: Slow Cooker Dinners

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Welcome! I’m Megan.

My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” Read More…

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