|3 pounds||Banana or hubbard squash; up to 3 1/4|
|Rind removed and cut into 1- to 1|
|; 1/2-inch cubes|
|8 ounces||Canned unsweetened crushed|
|1½ teaspoon||Ground cinammon; up to 1|
|⅓ cup||Packed brown sugar|
|Cut into small pieces|
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 3½- 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 ½ 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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