Honey Cranberry Butternut Squash Recipes

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HONEY-CRANBERRY BUTTERNUT SQUASH



Honey-Cranberry Butternut Squash image

Enjoy this gourmet butternut squash side dish made easily in slow cooker.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 5h20m

Yield 6

Number Of Ingredients 9

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

Steps:

  • Cut 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.
  • Cover and cook on low heat setting 5 to 6 hours or until tender. Sprinkle walnuts and remaining 1 tablespoon ginger over squash halves.

Nutrition Facts : Calories 300, Carbohydrate 57 g, Cholesterol 10 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 135 mg

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