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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 12 |
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This is a crockpot recipe for butternut squash. It has a sweet and tangy, light curry butter sauce with pecans and apples! I created this recipe for the Craze-E cooking contest, October-2008. I hope you enjoy! Ingredients:
2 butternut squash, peeled, stemmed, and seeded (2 small to medium size, about 6 pounds total for both) |
2 gala apples, cored and sliced into half moon shapes with the skin on |
1 cup chopped pecans (4 oz bag) |
1 (8 ounce) can pineapple tidbits, undrained (in unsweetened pineapple juice) |
3 tablespoons salted butter, melted |
1 cup plain yogurt (i used dannon all natural plain yogurt) |
1 teaspoon curry powder |
1/2 teaspoon cinnamon |
1/4 teaspoon salt |
1/4 teaspoon nutmeg |
1/8 teaspoon pepper |
1/4 teaspoon allspice |
1 tablespoon fresh lemon juice |
1/8 teaspoon cayenne (ground red pepper) |
Directions:
1. Put the squash cubes, pecans, and apple slices into the crockpot then toss them around a bit to mix.
2. In a medium bowl; mix the pineapple tidbits with their juice, yogurt, melted butter, curry powder, cinnamon, nutmeg, allspice, salt, pepper, cayenne, and lemon juice.
3. Pour the mixture over the squash and turn on the crockpot to low.
4. Cook for 4 hours, stirring occasionally then serve!
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