Pineapple cinnamon squash

Yield: 1 servings

Measure Ingredient
3 pounds Banana or hubbard squash; up to 3 1/4
\N \N Rind removed and cut into 1- to 1
\N \N ; 1/2-inch cubes
8 ounces Canned unsweetened crushed
\N \N ; pineapple
1½ teaspoon Ground cinammon; up to 1
⅓ cup Packed brown sugar
1 tablespoon Butter
\N \N 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.


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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