Crock Pot Butternut Squash

• servings: 6 servings
• active time: 10 minutes
• total time: 4 hours 10 minutes

Ingredients

2½ pounds butternut squash (peeled, cut in half, seeds removed and cut into cubes (about 4 cups of cubed squash)

2 large cooking apples (cored and cut into cubes)

⅓ cup raisins (or dried cranberries)

⅓ cup apple juice

¼ cup light brown sugar (or to taste)

1 teaspoon ground cinnamon (or to taste)

1 tablespoon chopped fresh sage (or 1 teaspoon dried)

¼ teaspoon ground nutmeg

salt and freshly ground black pepper (to taste)

2 tablespoons butter (cut in several pieces)

⅓ cup chopped toasted walnuts

Directions

Combine the ingredients. Add cubed squash, apples, raisins, apple juice, brown sugar, cinnamon, and nutmeg to the crock pot; mix until combined.

Add seasonings. Stir in the sage, season with salt and pepper, and dot with butter.

Cook. Cover and cook for 4 hours on LOW.

Remove the cover and stir. Transfer to a serving plate and garnish with walnuts, and serve.

Nutrition

• Calories: 187 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Cholesterol: 10 mg
• Sodium: 41 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 4 g
• Total Sugars: 13 g
• Protein: 2 g