I have a love for butternut squash. You can incorporate them into so many normal dishes – I take it as a challenge to have a bunch of squash to use up. Once you get them cut up there is a host of things you can make:
Butternut Apple Bake
I love pairing butternut squash with apples. The two flavors just complement each other so well – just like me and Barry. Butternut and apples are a match made in heaven – even if the butternut accidentally touches the computer screen sometimes even though it drives the apple crazy. Ahem.
If you have a lot of squash and apples hanging around, this is the recipe for you. Or if you like applesauce, this is the recipe for you. Or if you like your crock pot, this is the recipe is for you. If you are living and breathing, this recipe is for you.
I used Golden Delicious apples for this because they are my apple of choice for making applesauce. I think they’re fabulous! They don’t need any sweetener at all – but I have added some honey to this recipe to help out the butternut.
Once you get everything prepped, just pop it in the crock and give it a stir. Cook on low for however long it takes to get your apples and squash soft – it will depend on how large you cut the pieces. Mine took about 4 hours. Every crock is different though – and if all crocks were the same, what a boring world it would be. That’s a crock. Ha!
I use a potato masher to get my applesauce the consistency I like. An immersion blender would work too. Or you can leave it chunky…unless saying chunky makes you feel like you might yak. *Cough*
Let it cool for a bit, then add the honey when you’ve mashed to your heart’s desire. Store in the fridge.
Mashing things is good therapy. –>Tweet This
For regular applesauce in the crock, check out this recipe from The Humbled Homemaker.
Crock Pot Butternut Applesauce
- 1 medium butternut squash, peeled and cut into chunks
- 6 medium apples of your choice, peeled, cored and cut into chunks
- 1 teaspoon cinnamon
- ¼ cup water
- ¼ cup honey or stevia to taste
- In a 5 quart crock pot, combine butternut, apples, and cinnamon. Stir to coat with cinnamon.
- Add water.
- Cover and cook on low for 4 hours or until mixture is soft enough to mash.
- Mash with potato masher or immersion blender. Cool a bit.
- Stir in honey.
- Serve immediately or cool and store in the refrigerator.