This wonderful side dish is perfect for Thanksgiving dinner; you can get it going and then not think about it until it's time to eat.
Prep Time: 25 minutes
Cook Time: 7 hours
Total Time: 7 hours, 25 minutes
Ingredients:
- 4 lb. butternut squash
- 5 Granny Smith apples
- 2/3 cup butter, melted
- 1 cup brown sugar
- 3 Tbsp. flour
- 1/2 tsp. salt
- 1/2 tsp. ginger
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. cardamom
Preparation:
Cut squash in half. Remove seeds and fibers from center of squash, then peel and cut squash in 1/2-inch slices. Peel and core apples, then cut into 1/2" slices. (You can leave the peel on the apples if you like.)
In a medium bowl, combine melted butter, sugar, flour, salt and spices and mix until crumbly. Layer one half of the squash in the bottom of a 4-5 quart crockpot. Top with half of the apple slices and half of the spice mixture. Repeat layers, then cover crockpot and cook on low for 6 to 7 hours or on high for 3-1/2 hours. Serves 8
If you have a newer hot crockpot, cook on low for 4-5 hours, or on high for 2 hours, stirring once during cooking time.
