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Cook Time: 4 hours
Ingredients:
- 5 pounds butternut squash
- 4 cooking apples
- 1/2 cup butter, melted
- 1 cup brown sugar, packed
- 2 tablespoons flour
- 2 teaspoons salt
- 1 teaspoon ground mace, cinnamon, or a combination
Preparation:
Cut squash in half and remove seeds, soft pulp, and fibers; peel and cut in 1/2-inch
slices. Peel and core the apples; cut in 1/2-inch slices. Combine the melted
butter, sugar, flour, salt and mace or cinnamon. Layer half of the butternut squash in the
bottom of the crockpot; top with one half of the apple slices and half of the sugar and spice mixture. Repeat layers. Cover and cook on HIGH for 1 hour, then switch to LOW and cook 3 to 5 hours longer, or until butternut squash is tender.
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