Maple-Almond Butternut Squash |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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A heartwarming side dish, especially on chilly days, Maple-Almond Butternut Squash is a cinch to prepare, making it a good choice for any weeknight. Itâs impressive enough for company, too. Ingredients:
1 medium butternut squash (about 4 pounds), peeled, seeded and cut into 2-inch cubes |
4 garlic cloves, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup butter, melted |
1/2 cup maple syrup |
1/2 cup heavy whipping cream |
1/4 cup sliced almonds |
1/4 cup shredded parmesan cheese |
Directions:
1. Place squash in a 4-qt. slow cooker. Sprinkle with garlic, salt and pepper. Add butter and maple syrup; stir to coat. Cover and cook on low for 5-6 hours or until squash is tender.
2. Stir in cream. Cover and cook 30 minutes longer or until heated through. Sprinkle with almonds and cheese. Yield: 9 servings.
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