A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Stuffed Butternut Squash
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- #23199
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 butternut squash
1 cup hot water
3 tablespoons soft butter
1/4 teaspoon salt
1 tablespoon corn syrup
2 tablespoons raisins
1/4 cup walnuts, chopped
1/4 cup brown sugar
2 tablespoons melted butter
directions
Cut squash in half; remove seeds. Place trivet in bottom of crockpot. Pour in hot water. Arrange squash on rack. Cover and cook on high 2 to 3 hours or until done.
Remove from pot; scrape out pulp down to the skin. Add 3 tbs. butter, salt, and corn syrup to pulp and beat until smooth. Stir in raisins and nuts.
Put filling back into shells; place on broiler pan. Combine brown sugar with 2 tbs. melted butter. Drizzle over top of filled squash. Place under broiler several minutes or until top is slightly crusty.
added by
supersalad
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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