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Honey-Cranberry Butternut Squash
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Prep Time:
20 minutes
Total Time:
5 hours 20 minutes
Gourmet slow cooker butternut squash side dish.
Ingredients:
  • 3 medium butternut squash (6 to 7 inches long)
  • 1/3 cup frozen (thawed) cranberry-apple juice concentrate
  • 1/3 cup honey
  • 2 tablespoons butter or margarine, melted
  • 3/4 cup sweetened dried cranberries
  • 3 tablespoons chopped crystallized ginger
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1/4 cup chopped walnuts
Instructions:
  • Halve the squashes lengthwise and scoop out the seeds. Combine the juice concentrate, honey, and butter in a small bowl. Add cranberries and 2 tablespoons of ginger, mix well. Fill each squash cavity with the mixture and sprinkle with salt. Arrange the squash in a 6-quart slow cooker and pour water into the cooker.
  • Slowly simmer the dish for 5 to 6 hours until the squash is tender, then top the halves with walnuts and the remaining 1 tablespoon of ginger.

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