Slow Cooker Roasted Delicata and Crispy Seed Amaranth

Name: Slow Cooker Roasted Delicata and Crispy Seed Amaranth
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings
Cuisine: South African
Ingredients: 1 whole (900 g) delicata squash, medium (about 2 lb / 900 g total), halved lengthwise, seeds and strings scooped out, cut into 1.5-inch (4 cm) crescents; ¾ cup (135 g) amaranth grain, uncooked, rinsed; 1¾ cup (420 ml) low-sodium vegetable broth; ½ cup (70 g) raw pumpkin seeds (pepitas), unsalted, toasted and lightly salted; 2 tablespoons (30 ml) extra-virgin olive oil; 1 teaspoon (5 g) ground cumin; ¾ teaspoon (4½ g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; ¼ cup (15 g) fresh cilantro leaves, loosely packed, roughly chopped (optional); ½ whole lime, cut into wedges (optional)

From the MyKitchenBank Kitchen

Tender roasted delicata squash pairs with nutty amaranth grain studded with crispy toasted pumpkin seeds in this South American-inspired slow cooker side. Warmly spiced with cumin and finished with cilantro, it's a hearty, naturally gluten-free accompaniment that cooks hands-off while the squash caramelizes into sweet, creamy bites.

Prep: 15 min
Cook: 3 hr
Wait: 10 min
Total: 3 hr 25 min
Makes: 4 servings (about 1.5 cups each)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1 whole (900 g) delicata squash, medium (about 2 lb / 900 g total), halved lengthwise, seeds and strings scooped out, cut into 1.5-inch (4 cm) crescents
¾ cup (135 g) amaranth grain, uncooked, rinsed
1¾ cup (420 ml) low-sodium vegetable broth
½ cup (70 g) raw pumpkin seeds (pepitas), unsalted, toasted and lightly salted
2 tablespoons (30 ml) extra-virgin olive oil
1 teaspoon (5 g) ground cumin
¾ teaspoon (4.5 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
¼ cup (15 g) fresh cilantro leaves, loosely packed, roughly chopped (optional)
½ whole (0.5 whole) lime, cut into wedges (optional)

Equipment (5)

5-quart slow cooker
9-inch (23 cm) pie dish or shallow baking dish that fits inside the slow cooker
Sharp knife and cutting board
Small skillet (for toasting seeds)
Fine-mesh strainer

Steps

Before you start

Toast the pumpkin seeds in a dry skillet for 3–4 minutes before starting; set aside
Rinse the amaranth in a fine-mesh strainer under cold water for 30 seconds
Preheat your slow cooker on low while you prep the squash

1
Toast the pumpkin seeds
- Heat a small skillet over medium heat.
- Add the raw pumpkin seeds and toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden.
- The seeds will begin to pop slightly.
- Transfer to a plate, sprinkle lightly with salt, and set aside.
+ Show details− Hide details
Ready when: Seeds are fragrant and light golden brown, beginning to pop
Tip: Toast seeds just before cooking to preserve their crispness; they soften if stored too long.
2
Prepare the slow cooker
- Insert a 9-inch (23 cm) pie dish or shallow baking dish into your 5-quart slow cooker.
- This vessel will hold the squash and amaranth mixture safely above the slow cooker's direct heat, preventing the grain from becoming mushy.
+ Show details− Hide details
Tip: Using an insert dish ensures even cooking and prevents scorching on the bottom.
3
Season and combine ingredients
- In the pie dish, combine the delicata squash crescents, rinsed amaranth, vegetable broth, olive oil, cumin, kosher salt, and black pepper.
- Stir well to distribute the spices and broth evenly.
- The squash pieces should be mostly submerged, with the grain mixed throughout.
+ Show details− Hide details
Tip: Stir thoroughly so the cumin and salt are evenly distributed throughout the mixture.
4
Cook on low
- Cover the slow cooker and cook on LOW for 3 hours.
- Do not lift the lid during cooking—each time you do, you release steam and add 15–20 minutes to the cooking time.
- At 3 hours, the delicata squash should be completely tender and beginning to caramelize at the edges, and the amaranth should have absorbed the broth and turned fluffy.
+ Show details− Hide details
Ready when: Delicata is fork-tender with golden, caramelized edges; amaranth is fluffy and no liquid remains
Tip: Resist opening the lid—the slow cooker relies on trapped steam to cook evenly.
5
Rest and fold in seeds
- Remove the slow cooker lid and let the dish rest for 10 minutes.
- This allows the structure of the grain to set and any excess moisture to evaporate slightly.
- Gently fold the toasted pumpkin seeds into the warm squash-amaranth mixture.
- The seeds will soften just slightly but retain their crispy texture in the warm grains.
+ Show details− Hide details
Ready when: Mixture is heated through and appears fluffy and tender
Tip: Fold in seeds gently at the end to preserve their crispy texture—adding them at the start would soften them.
6
Finish and serve
- Transfer the mixture to a serving bowl or platter.
- Garnish with fresh cilantro and serve with lime wedges on the side.
- Diners can squeeze lime juice over individual portions to brighten the warm, earthy flavors.
- Serve immediately while the squash is creamy and the seeds are still warm.
+ Show details− Hide details
Tip: Fresh cilantro and lime add brightness that cuts the richness of the roasted squash—don't skip them.

Good to know

Tips

Use a pie dish or shallow baking dish inside the slow cooker to prevent the grain from becoming mushy at the bottom and to protect the squash from direct heat—this is essential for texture.
Never lift the slow cooker lid during cooking. Each opening adds 15–20 minutes of cooking time and causes uneven cooking.
Toast the pumpkin seeds just before cooking to preserve their crispness; folding them in at the very end keeps them from softening in the hot mixture.
Fresh cilantro and lime juice are not optional extras—they brighten the earthy warmth of the roasted squash and cumin, completing the dish.

Make ahead

You can prep the delicata squash up to 8 hours ahead: slice and scoop out seeds, then toss with olive oil, cover, and refrigerate. Toast the pumpkin seeds up to 2 days in advance. On serving day, combine all ingredients in the slow cooker and cook as directed.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered skillet over medium-low heat with a splash of vegetable broth for 5–7 minutes, stirring gently, until warmed through. Do not microwave, as this will soften the pumpkin seeds. Not suitable for freezing.

Substitutions

delicata squash, medium (about 2 lb / 900 g total) → butternut squash or acorn squash. Cut into similar 1.5-inch (4 cm) pieces. Delicata's thin skin is edible when cooked, making it ideal; other squashes require peeling or very slow cooking. Butternut will take slightly longer to become tender.
amaranth grain, uncooked → millet or quinoa. Use the same volume and follow the same cooking method. Millet produces a slightly more delicate texture; quinoa adds a subtle nuttiness. Cooking time remains 3 hours on low.
raw pumpkin seeds (pepitas), unsalted → sunflower seeds or hemp seeds. Toast in the same way and fold in at the end. Sunflower seeds are mild and crispy; hemp seeds are earthier. Both work beautifully.
ground cumin → smoked paprika or a mix of cumin and chile powder. Use 1 teaspoon (5 g) smoked paprika for a smoky note, or combine 0.75 teaspoon (3.75 g) cumin with 0.25 teaspoon (0.5 g) ancho or guajillo chile powder for depth.