Pineapple cinnamon squash
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ; pineapple | ||
| 1½ | teaspoon | Ground cinammon; up to 1 |
| ⅓ | cup | Packed brown sugar |
| 1 | tablespoon | Butter |
| Cut into small pieces | ||
Directions
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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