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Honey-Cranberry Butternut Squash

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  • Prep Time 20 min
  • Total Time 5 hr 20 min
  • Servings 6
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Enjoy this gourmet butternut squash side dish made easily in slow cooker.

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

Directions

  • 1 Cut each squash lengthwise in half; remove seeds. Mix juice concentrate, honey and butter in small bowl. Stir in cranberries and 2 tablespoons of the ginger. Spoon mixture evenly into each squash cavity; sprinkle with salt. Layer squash in 6-quart slow cooker. Carefully pour water into bottom of cooker.
  • 2 Cover and cook on low heat setting 5 to 6 hours or until tender. Sprinkle walnuts and remaining 1 tablespoon ginger over squash halves.

Expert Tips

Butternut squash has the same shape as a lightbulb or pear-it's wider at one end than the other. It usually weighs between 2 and 3 pounds, and its shell is golden yellow to camel colored.

When served with turkey and wild rice, this squash makes a satisfying and flavorful holiday meal. Add a fresh sliced orange and onion salad on Bibb lettuce, drizzled with raspberry vinaigrette. End the meal with parfait glasses filled with peppermint ice cream and hot fudge sauce, topped with a fresh mint leaf.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
Calories from Fat
63
% Daily Value
Total Fat
7g
Saturated Fat
3g
Cholesterol
10mg
Sodium
135mg
Total Carbohydrate
57g
Dietary Fiber
4g
Protein
3g
% Daily Value*:
Iron
8%
8%
Exchanges:
1 Starch; 3 Fruit; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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