Pineapple Cinnamon Squash

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Pineapple Cinnamon Squash

From The Best Slow Cooker Cookbook Ever

3 to 3 1/4 pounds banana or hubbard squash, rind removed and cut into 1- to 1

1/2-inch cubes

8 ounces canned unsweetened crushed pineapple

1 1/2 teaspoon ground cinnamon

1/3 cup packed brown sugar

1 tablespoon butter, cut into small pieces

1. Place the squash in a 3 1/2- or 4-quart electric slow cooker. In a small

bowl, mix together the pineapple with its liquid, cinnamon, brown sugar, and

butter. Spoon over the squash and mix well.

2. Cover and cook on the low heat setting 6 1/2 to 7 hours, or until the squash

is tender. Stir gently to mix. Serve immediately.

MAKES 6 SIDE-DISH SERVING

 

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