Indian-Spiced Mashed Butternut Squash    

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Serves 6 • Cooking Time 5 to 6 hours on Low or 3 to 4 hours on High • Slow Cooker Size 4 to 7 Quarts

WHY THIS RECIPE WORKS: For a unique approach to mashed squash, we turned to an Indian flavor profile for inspiration. Garam masala, golden raisins, and toasted cashews transformed ordinary and mild-tasting butternut squash into an exciting side dish.

2	pounds butternut squash, peeled, halved lengthwise, seeded, and sliced ¼ inch thick
½	cup water, plus extra as needed
2	teaspoons packed brown sugar
	Salt and pepper
½	teaspoon garam masala
	Vegetable oil spray
6	tablespoons half-and-half, warmed
¼	cup golden raisins
¼	cup roasted cashews, chopped
1	tablespoon unsalted butter, melted

1. Combine squash, water, sugar, ¾ teaspoon salt, and garam masala in slow cooker. Spray top layer of squash with oil spray. Press 16 by 12-inch sheet of parchment paper firmly onto squash, folding down edges as needed. Cover and cook until squash is tender, 5 to 6 hours on low or 3 to 4 hours on high.

2. Discard parchment. Mash squash with potato masher until smooth. Fold in half-and-half, raisins, cashews, and melted butter. Season with salt and pepper to taste. Serve. (Mashed squash can be held on warm or low setting for up to 2 hours; loosen with hot water as needed before serving.)

Per serving:
Cal 160
Fat 7g
Sat Fat 3g
Chol 10mg
Carb 24g
Protein 3g
Fiber 3g
Sodium 310mg