Pineapple Cinnamon Squash
3 pounds hubbard squash or banana squash, rind removed and, cut 1 1/2" thick
8 ounces can unsweetened crushed pineapple
1 1/2 teaspoons ground cinnamon
1/3 cup brown sugar, packed
1 tablespoon unsalted butter, diced
Place the squash in a 3 1/2 or 4 quart 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.
Cover and cook on low heat setting 6 1/2 to 7 hours, or until the
squash is tender. Stir gently to mix. Serve immediately. Make
6 side dish servings.