Braised Butternut Squash with Pecans and Cranberries  

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Serves 4 • Cooking Time 4 to 5 hours on Low or 3 to 4 hours on High • Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Cooking this popular winter squash in a slow cooker makes for a wonderful everyday vegetable, but slow-cooked butternut squash is also right at home as a healthy side for a holiday dinner table, freeing up valuable oven space. We found that a small amount of liquid in the bottom of the slow cooker, plus a couple of aromatics, was all it took to deeply flavor and perfectly steam butternut squash. Pecans and dried cranberries dressed up the squash, and a quick vinaigrette tied the elements of this vegetable side together. You will need an oval slow cooker for this recipe. See the sidebar that follows the recipe.

1	cup chicken broth
2	garlic cloves, lightly crushed and peeled
2	sprigs fresh thyme
½	teaspoon black peppercorns
	Salt and pepper
2	pounds butternut squash, peeled, halved lengthwise, seeded, and sliced 1 inch thick
2	tablespoons extra-virgin olive oil
1	teaspoon grated lemon zest plus 2 teaspoons juice
¼	cup pecans, toasted and chopped coarse
¼	cup dried cranberries
1	tablespoon minced fresh parsley

1. Combine broth, garlic, thyme sprigs, peppercorns, and ¼ teaspoon salt in slow cooker. Nestle squash into slow cooker, cover, and cook until squash is tender, 4 to 5 hours on low or 3 to 4 hours on high.

2. Using slotted spoon, transfer squash to serving platter. Brush away any garlic, thyme sprigs, or peppercorns that stick to squash and discard cooking liquid. Whisk oil and lemon zest and juice together in bowl; season with salt and pepper to taste. Drizzle dressing over squash and sprinkle with pecans, cranberries, and parsley. Serve.

Per serving:
Cal 210
Fat 12g
Sat Fat 1.5g
Chol 0mg
Carb 27g
Protein 3g
Fiber 4g
Sodium 190mg