I made this a while back to go with Slow Cooked Breakfast Casserole. Â It was a great combination. Â Since you’re just dumping two ingredients into a slow cooker, it couldn’t be simpler.
Admittedly, it isn’t the most photogenic of recipes. Â Don’t let that stop you though. Â I’m not sure what it is about orange veggies, like butternut squash, pumpkin, acorn squash and sweet potatoes, but I could eat and eat and eat them. Â They are so good!
You can find diced butternut squash in the produce section or the freezer section of the grocery. Â I like skipping the step of peeling and chopping a fresh squash, but it would cut down on cost to do your own prep.
Here’s what you’ll need for this easy side dish: Â
Slow Cooked Apples and Butternut Squash – Easy Side Dish
Servings: 6 servings
Ingredients
- 12 oz diced butternut squash
- 2 - 15 oz cans fried apples
Instructions
- Spray inside of crock with cooking spray.
- Put squash and apples in slow cooker and stir.
- Cook on low for 4 hours.
Notes
This can be altered by using sweet potatoes instead of butternut squash. You can also use fresh, chopped apples, instead of canned.
If I use fresh apples, what kind & how many would you suggest? Also, what kind & amount of spices would you add and would you adjust the cooking time? I’m not a natural in the kitchen, so any input is much appreciated! Thank you.
Jenny, how many apples depends on how many you’re feeding. Maybe 3-5 small ones. Peel and chop them. You could add a pinch or two of cinnamon and a drizzle of honey or a tablespoon or two of brown sugar. The cooking time should be about the same.