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.
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.