Ingredients
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5 lbs butternut squash
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4 apples
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1 1/2 cups pineapple tidbits (canned)
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2 tablespoons apple cider
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2 tablespoons orange marmalade
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1/2 cup butter, melted (may use margarine)
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1/2 cup brown sugar, packed
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2 tablespoons flour
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1 teaspoon salt
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1 1/2 teaspoons ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/4 cup dried cranberries
Instructions
- 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.