Cut squash in half and remove seeds, soft pulp, and fibers. Then peel the squash and place it cut side down on a cutting board. Cut in half length-wise and then cut into into 1/2-inch slices.
Peel and core the apples; cut in 1/2-inch slices.
Combine the cider, marmalade, melted butter, sugar, flour, salt and spice.
Layer half of the butternut squash in the bottom of the crockpot; top with one half of the apple slices, one half of the pineapple and half of the sugar and spice mixture. Repeat layers.
Cover and cook on HIGH for 1 hour, then switch to LOW and cook 4 hours longer, or until butternut squash is tender. Add in the cranberries, give it a stir, and turn off the crockpot to let it cool for about 45 minutes.
Serve with a dollop of whipped cream and some chopped walnuts if you like.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	390.93 Kcal (1637 kJ)
Calories from fat	124.34 Kcal
		% Daily Value*
Total Fat	13.82g	21%
Cholesterol	30.5mg	10%
Sodium	366.27mg	15%
Potassium	1131.78mg	24%
Total Carbs	74.73g	25%
Sugars	38.44g	154%
Dietary Fiber	8.74g	35%
Protein	3.3g	7%
Vitamin C	71mg	118%
Vitamin A	3mg	99%
Iron	3.2mg	18%
Calcium	173.3mg	17%

Amount Per 100 g
Calories	84.2 Kcal (353 kJ)
Calories from fat	26.78 Kcal
		% Daily Value*
Total Fat	2.98g	21%
Cholesterol	6.57mg	10%
Sodium	78.89mg	15%
Potassium	243.76mg	24%
Total Carbs	16.1g	25%
Sugars	8.28g	154%
Dietary Fiber	1.88g	35%
Protein	0.71g	7%
Vitamin C	15.3mg	118%
Vitamin A	0.6mg	99%
Iron	0.7mg	18%
Calcium	37.3mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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