Ginger Squash

[Guest guest]

* Exported from MasterCook *

 

Ginger Squash

 

Recipe By :Betty Crocker's Slow Cooker Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Betty Crocker's Slow Cooker CB Thanksgiving/Christmas

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 small acorn squash -- (3/4 lbs. each)

1/4 cup water

1/4 cup packed brown sugar

1/4 cup butter or margarine

3 tablespoons dry sherry -- or apple juice

1 1/2 teaspoons ground ginger

1/4 teaspoon salt

 

Cut squash crosswise in half; remove seeds and membranes.

 

Pour water into a 5 or 6 quart slow cooker. Place squash halves, cut sides up,

in cooker. (It may be necessary to stack squash halves in cooker so they fit,

but they will still cook evenly.)

 

Mix remaining ingredients; spoon onto squash.

 

Cover and cook on high for 3 to 4 hours or until squash are tender.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 255 Calories; 12g Fat (40.8% calories

from fat); 2g Protein; 36g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol;

264mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Fat; 1 Other Carbohydrates.

 

NOTES : Cinnamon can be substituted for the ginger.

Nutr. Assoc. : 0 0 0 0 0 0 0