I inherited my current Crock Pot from a dear friend who moved to Atlanta. She barely used her slow cooker, depending more on her pressure cooker and rice maker.
It had been a number of years since I owned a Crock Pot, maybe 10 years. I remember I have one when I walk by the rack it sits on, so it has yet to rent a permanent space in the cooking corner of my mind!
Crock Pots are wonderful for plan ahead, everything in one pot meals. Some of them are quite tasty, although scoffed at
by gourmets, but I’ve learned to relax and enjoy a wide array of cooking styles and approaches.
I love recipes that combine fruit and vegetables. So many of them seem to be made for each other, like Butternut and Apples.
This recipe makes a lovely side dish to curries, grilled chicken or fish.
- 1 tsp. Sea Salt
- 1/2 tsp. Black Pepper
- 1 tsp. Cinnamon
- 1 organic Butternut Squash (@ 2 lbs.), peeled and seeded
- 2 organic Red Apples, cored and sliced
- 1 medium white organic Onion, quartered and sliced
- 1 Tbs. organic grass-fed, Butter
Combine spices in a small bowl, and set aside.
Add apples and onion.
Sprinkle with spice mixture, and stir to combine well.
Cover and cook on LOW for 6 – 7 hours, or until vegetables are tender.
Stir in butter and adjust seasoning just before serving.
~ En Guete! ♥