Enjoy this gourmet butternut squash side dish made easily in slow cooker.
Honey-Cranberry Butternut Squash
- Prep Time 20 min
- Total 5 hr 20 min
- Servings 6
- Ingredients 9
Ingredients
- 3 medium butternut squash (6 to 7 inches long)
- 1/3 cup frozen (thawed) cranberry-apple juice concentrate
- 1/3 cup honey
- 2 tablespoons butter or margarine, melted
- 3/4 cup sweetened dried cranberries
- 3 tablespoons chopped crystallized ginger
- 1/4 teaspoon salt
- 1/4 cup water
- 1/4 cup chopped walnuts
Instructions
-
Step1Cut each squash lengthwise in half; remove seeds. Mix juice concentrate, honey and butter in small bowl. Stir in cranberries and 2 tablespoons of the ginger. Spoon mixture evenly into each squash cavity; sprinkle with salt. Layer squash in 6-quart slow cooker. Carefully pour water into bottom of cooker.
-
Step2Cover and cook on low heat setting 5 to 6 hours or until tender. Sprinkle walnuts and remaining 1 tablespoon ginger over squash halves.
Nutrition
300
Calories
7g
Total Fat
3g
Protein
57g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 63
- Total Fat
- 7g
- Saturated Fat
- 3g
- Cholesterol
- 10mg
- Sodium
- 135mg
- Total Carbohydrate
- 57g
- Dietary Fiber
- 4g
- Protein
- 3g
% Daily Value*:
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 3 Fruit; 1 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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