Sunday, October 5, 2008
Autumn is here, and the grocery stores and produce stands are full of squash and colorful seasonal produce. I love the colors and smells of fall and the cooler weather. I purposely find piles of leafs to crunch through when walking the kids to school---this is a great time of year, and the perfect time to dig out the crockpot.
The hardest thing about this recipe is cutting through the squash. My mom told me (too late, I had already plopped the pieces in the crock) that she usually microwaves squash for a few minutes to soften the skin before cutting. I look forward to trying that next time. I ended up using the little orange serrated knife that comes with the jack o'lantern carving kit to get through the tough skin.
--2 T brown sugar
--2 T butter
--2 tsp cinnamon
--4 pinches of salt
I use a 4 quart crockpot. Cut the squash in quarters, and scoop out the seeds and stringy pulp. I gave the innards to the guinea pigs; they were thrilled.
Put 1/2 T of butter and 1/2 T of brown sugar into each quarter. Sprinkle 1/2 tsp of cinnamon onto each brown sugar pile. Add a small pinch of salt to each quarter.
Lower the pieces into your crockpot. Cover and cook on high for 2 hours, or on low for about 3. The squash is finished when it is fork tender and peels away from the skin easily.
My mom and I ate this, and liked it a lot. I was able to get one kid to try a bite, and she liked it, but I think she mostly got brown sugar. Adam doesn't like squash, but ate a few bites to be nice.
I will make this again. It was simple, tasty, and smelled wonderful. I'll just share with my mom.