I inherited my current Crock Pot from a dear friend who moved to Atlanta.
It had been a number of years since I owned a Crock Pot, maybe. 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 Tbs. organic grass-fed, Butter
- 1/2 ts ground Ceylon Cinnamon
- 1/4 tsp ground Nutmeg
- 1 lb organic Butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups)
- 2 large tart organic Apples, cored, cut into 1/2-inch cubes (4 cups)
- 1/2 organic White Onions, chopped
- 3 Tbs. real Maple syrup
- 1 Tbs. Balsamic vinegar
Combine spices in a small bowl, and set aside.
Put squash in Crock-pot. Add apples and onion.
Sprinkle with spices and add maple syrup. 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! ♥