Slow Cooker Squash

2 Tbs vegan butter
3 Tbs gluten free flour
1 3/4 tsp salt
1 cup almond milk
1 chipotle chile in adobo sauce, minced
2 small acorn squash, peeled, quartered and sliced 3/4-inch thick
1 leek, halved, light green and white parts cut into 1-inch pieces
1 1/2 Tbs chopped fresh sage
3 cloves garlic, minced

1) Line the slow cooker with a liner. Add vegan butter, cover and heat on high for 10 minutes, or until butter is melted.
2) Whisk flour and 1/4 tsp salt into butter 1 minute, or until smooth. Gradually add 1/4 cup almond milk, whisking constantly 2 minutes, or until completely blended. Whisk in remaining 3/4 cup almond milk and minced chipotle. Cover.
3) Meanwhile, combine squash, leek, sage, garlic and remaining 1 tsp salt in a large bowl.
4) Uncover slow cooker, and whisk sauce 2 minutes, or until smooth. Stir squash mixture into sauce. Place single layer of paper towel across top of slow cooker, extending over edges, and securing with lid. Adjust slow cooker setting to low, and cook 3 to 4 hours, or until squash is tender.

Review: I always forget how hot slow cooker meals are - it's like lava when I serve it!! This was originally supposed to be a gratin, with Gouda and breadcrumbs. I didn't even miss it, though. This was really rich and quite savory. The spiciness of the chipotle chili didn't make the dish hot, instead just adding flavor and dimension. I'm glad it turned out tasty, as it made a tremendous amount of food. I think the acorn squashes that I bought were bigger than this recipe called for! They were a horrible pain to peel and I ended up breaking my peeler in the process. Oops!

Adapted from:
http://www.vegetariantimes.com/recipe/slow-cooker-squash-gratin/