| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg04 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Banana or hubbard squash; up to 3 1/4 |
|
|
Rind removed and cut into 1- to 1 |
|
|
; 1/2-inch cubes |
| 8 |
oz |
Canned unsweetened crushed |
|
|
; pineapple |
| 1 1/2 |
ts |
Ground cinammon; up to 1 |
| 1/3 |
c |
Packed brown sugar |
| 1 |
tb |
Butter |
|
|
Cut into small pieces |
INSTRUCTIONS
An easy and delicious way to fix banana squash. Be sure to remove enough of
the rind so you cook only the tender flesh.
MAKES 6 SIDE-DISH SERVINGS
1. 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.
2. 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.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
Converted by MM_Buster v2.0l.
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