Squash with Apples
Yield
15 servingsPrep
15 minCook
5 hrsReady
5 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
butternut squash
|
|
| 4 | each |
apples
|
|
| ½ | cup |
butter
melted |
|
| 1 | cup |
brown sugar
packed |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
mace
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
butternut squash
|
|
| 4 | each |
apples
|
|
| 118 | ml |
butter
melted |
|
| 237 | ml |
brown sugar
packed |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
mace
|
|
Directions
Cut squash in half, remove seeds and fibers; pare and cut in ½ inch slices.
Pare and core apples; cut in ½ inch slices. Combine the melted butter, sugar, flour, salt and mace.
Layer one half the squash in the bottom of the removable liner; top with one half the apple slices and one half the sugar mixture.
Repeat layers. Place in base. Cover and cook on auto 5 hours, low 6 to 7 hours or high 3½ hours.
