Squash and couscous in the slow cooker - vegan

2/3 cup chopped, dried apricots
1 1/2 cups boiling water
6 cups cubed butternut squash (1" pieces)
7 ounce box of lemon and spinach couscous ( I used Casbah brand)
2 tbsp pine nuts or hemp seeds

Combine apricot and 1 1/2 cups boiling water in a small bowl. Let stand for 10 minutes. Drain, reserve 1 cup of the water. Transfer apricots to 4 to 5 quart slow cooker.

Add squash. Sprinkle with salt and pepper to taste. Cook on low 6 - 7 hours, or, on High 3 to 3 1/2 hours, or until tender.

Combine couscous with reserved water. Add to squash mixture. Stir gently. Cook covered, on High,  for 10 minutes, until couscous is tender and water is absorbed.

Sprinkle with pine or  nuts of hemp seeds.
Makes 7 cups

1 cup 270 calories, 5.7 grams fat (2.2 Sat) 54 carbohydrate, 6 g fibre, 7 g protein, 375 mg sodium.

Savoury Loaf Creation ~adzuki, squash, potato

Preheat oven to 350 F

4 potatoes, baked, skin on, or sweet potato
1 acorn squash, large or two small, roasted,   or any cooked squash
1 cup oat bran or oatmeal
4 tbsp corn starch
1 tbsp Italian seasoning (rosemary, oregano, basil, fennel) or seasoning of choice
1/2 cup onion, chopped  ( I use frozen diced onion for convenience)
1 tbsp garlic, minced ( I use frozen minced)
4 cups adzuki beans, or any bean of choice.

I happened to have all these ingredients on hand, so mixed them together in the food processor until smooth, and then  turned into two parchment lined loaf pans and baked at 350 for one hour.