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Pineapple Cinnamon Squash

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  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

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: 
Side Dish
Slow Cooked

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1939 Calories from Fat 152

% Daily Value*

Total Fat 17 g26.9%

Saturated Fat 9.5 g47.5%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 55.6 mg2.3%

Total Carbohydrates 470 g156.7%

Dietary Fiber 46.9 g187.5%

Sugars 290.1 g

Protein 19 g38.9%

Vitamin A 28.3% Vitamin C 253.4%

Calcium 33.2% Iron 47.4%

*Based on a 2000 Calorie diet

Pineapple Cinnamon Squash Recipe