adapted: Stephanie O’Dea
Naomi says, One of my crock pot “go to girls” is Stephanie O’Dea. I own both of her crock pot cookbooks, Make It Fast,Cook it Slow and More Make It Fast, Cook It Slow. I use both regularly in my crock pot cooking. I am also a big fan of those considered to be in the squash family. When I found this in one of the cookbooks, it was a matter of time before I made it.
Now, she said to quarter the squash, but I like mine cut in half. First, it soaks in the butter/sugar mixture so the flavor just explodes when it is bitten into. Second, my husband and I are the only ones to eat the squash so I like the presentation better.
On a final note, Stephanie uses salt in her recipe. I am trying to cut salt in my family’s cooking, so I omitted it. I couldn’t tell the difference.
So, here we go!
2 T brown sugar
2 T butter
2 tsp cinnamon
1) Cut the squash in half, and scoop out the seeds and stringy pulp.
2) Put 1 T of butter, 1T of brown sugar and 1 t. into each half. Place the pieces into your crock pot. Cover and cook on high for 2 hours, or low for about 3. The squash is finished when it is fork tender and peels away from the skin easily.