Pineapple Cinnamon Squash
|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.