Slow Cooker Cheesy Squash- only 4 ingredients needed for this super delicious side dish. Yellow squash and sweet onion are coated in a buttery, cheesy sauce. So delicious!
Yellow squash is one of my favorite southern vegetables to eat during the summer months. Scroll down for more summer squash recipes. Yellow crookneck squash are my favorite. They are so tender and delicious.
The basis for this recipe is Velveeta cheese. If you don’t like velveeta cheese, this is not a recipe for you. Velveeta is perfect for using in a crock pot because it melts so smoothly and it is so creamy. The velveeta combines with butter to flavor and coat the squash. So tasty.
You will need to partially pre-cook the squash. Just slice the squash and sweet onion. Place them in a microwave-safe bowl. Add a few tablespoons of water. Cover with plastic wrap and microwave for 3 to 5 minutes. You want the squash to get slightly tender. It will cook more in the slow cooker.
Drain the squash and onions and pat them dry with paper towels. The squash will produce more liquid as it cooks in the slow cooker and the sauce will be watery if you don’t get rid of the excess moisture.
Cut the velveeta and butter into pieces and scatter them on top of the squash and onions. Cover the slow cooker and cook on LOW for 90 minutes. Stir well and season to taste with salt and pepper. You can add 1/2 teapsoon of crushed red pepper flakes if you want it spicy.
This simple slow cooker side dish is a delicious way to eat summer squash. One bite of Slow Cooker Cheesy Squash and it will be a new favorite!
Try These Other Summer Squash Recipes:
- Yellow Squash Casserole
- Pimento Cheese Stuffed Squash
- Summer Squash and Onions
- Yellow Squash Casserole
- Squash Puppies
Slow Cooker Cheesy Squash
- 4 medium yellow squash, cut in half lengthwise and then into half-moon shapes
- 1 small sweet onion, Cut in half and sliced
- 4 tablespoons butter, cubed
- 6 ounces velveeta cheese, cubed
- salt and pepper
Place squash and onion in a large microwave-safe bowl. Add a few tablespoons of water. Cover with platic wrap and microwave for 3 to 5 minutes. You want the squash to be crisp-tender.
Drain well and blot dry with paper towels. Place in a 6-quart slow cooker.
Scatter the butter and Velveeta on top. Cover and cook on LOW for 1 1/2 hours.
If not tender enough, cook longer.
Stir and check for seasoning. Add salt and pepper to taste.
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