In the last post I extolled the virtues of crockpot cooking.
The flavors of this simple squash dish are drawn out by slow cooking the squash and apples.
This dish is so good, you'll want to make it all year.
2 large butternut squash
4 apples (peeled and sliced)
1/4 cup brown sugar
3T orange juice
pinch of salt
dash of cinnamon
*Peel squash, remove seeds, and cut into chunks.
Place margarine, apples, butternut squash, and other ingredients
in crockpot. Cook on low for several hours till squash and apples are tender and aromatic.
tips for peeling squash- you can pierce the squash in multiple places with a fork and cook for a few minutes (either in oven, on the stove, or in a microwave). Cooking the squash briefly makes it much easier to peel.
Looking for Allergy Friendly Passover Recipes?
A Taste of Freedom Cookbook
No Wheat, No Eggs, No Nuts,
No Fish, No Soy, No Corn