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Pineapple Cinnamon Squash

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Ingredients
  Banana/Hubbard squash 3 1⁄2 Pound, rind removed and cut into 1- to 1 1/2-inch cubes
  Canned unsweetened crushed pineapple 8 Ounce (1 Can)
  Ground cinnamon 1 1⁄2 Teaspoon
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Butter 1 Tablespoon, cut into small pieces
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Vegetable

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