Sweetened by pineapple and brown sugar and spiced with cinnamon, this easy squash recipe is made in the crock-pot. If you have a hard time getting your kids to eat squash, this is the answer.
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours, 15 minutes
Ingredients:
- 3 to 3-1/4 pounds banana or hubbard squash, rind removed and cut into 1- to 1-1/2-inch cubes
- 8 ounces canned unsweetened crushed pineapple
- 1-1/2 teaspoon ground cinnamon
- 1/3 cup packed brown sugar
- 1 Tablespoon butter, cut into small pieces
Preparation:
Place the squash in a 3 1/2- or 4-quart electric slow cooker. In a small bowl, mix together the pineapple with its liquid, cinnamon, brown sugar, and butter. Spoon over the squash and mix well.
Cover and cook on the low heat setting 6 1/2 to 7 hours, or until the squash is tender. Stir gently to mix. Serve immediately.
Yield: 6 servings as a side dish
Recipe Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton (HarperCollins)
Reprinted with permission.
Cover and cook on the low heat setting 6 1/2 to 7 hours, or until the squash is tender. Stir gently to mix. Serve immediately.
Yield: 6 servings as a side dish
Recipe Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton (HarperCollins)
Reprinted with permission.
