Butternut Squash and Apples cooked in the crockpot. Recipe from About.com. I removed the butter to save fat and calories. I don't think it affected the flavor.
| 2 1/2 | lb. butternut squash |
| 2 1/2 | Granny Smith apples |
| 1/2 | cup brown sugar |
| 1 | tbsp. flour |
| 1/4 | tsp. salt |
| 1/8 | tsp. ginger |
| 1/2 | tsp. cinnamon |
| 1/8 | tsp. cloves |
- 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, 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 4-5 hours or on high for 2-1/2 hours. Serves 4
Side Dish
| Nutrition Facts | ||||||
Serving Size 390.6g |
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Amount Per Serving |
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Calories 249 Calories from Fat
4 |
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% Daily Value* |
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Total Fat
0.4g 1%
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Trans Fat
0.0g |
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Cholesterol
0mg 0%
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Sodium
165mg 7%
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Total Carbohydrates
64.4g 21%
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Dietary Fiber
7.9g 32%
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Sugars
32.6g |
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Protein
3.2g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
Bad points |
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