This tastes like fall in a dish! I struggle with new ways to serve Butternut Squash, so this is a very different way to serve it up.
The original recipe is in the oven, but I really like dishes in the slow cooker. I thought I'd give it a try and was very pleased with the results. The 4 hour cooking time was on the high end, because there were some spots that were bordering on a blackened sugary mess, and the crockpot really needed a good soaking to get that cleaned up.
You could also use fresh apples and some sugar and skip the apple pie filling. Some of you super organized people out there also freeze sliced apples mixed with spices for apple pies or crisps (I'm talking to you, MOM!) and that would work great in this recipe!
Cranberry-Apple Butternut Squash
Originally from allrecipes.com
2 pounds butternut squash peeled, seeded, and cubed
4 cups water
1 21-ounce can apple pie filling*
3/4 cup whole cranberry sauce*
2 tablespoons water
(*I found an apple pie filing that had cranberries in it, so I just used that as a combination.)
In a large saucepan, combine squash and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 20-25 minutes. drain. Put squash in a greased 8-in square baking dish. Cover with the pie filling. Combine cranberry sauce and water to thin; drizzle over top. Sprinkle the top with cinnamon. Bake, uncovered, at 350 degrees F for 25 minutes or until heated through.
Spray a 4 quart slow cooker with non stick spray. Put butternut squash in the cooker, (don't need to pre-cook) cover with the apple pie filling and cranberries. Stir to combine. Sprinkle with cinnamon. Cook on Low for 4 hours
I am sharing this at Crock pot Recipe Exchange.
Easy Cooking | Simple Cooking