READER REVIEWA heartwarming side dish, especially on chilly days, my squash is a cinch to prepare for any weeknight. It’s impressive enough for company, too.
—JUDY LAWSON CHELSEA, MI
PREP: 20 MIN. • COOK: 5 1/4 HOURS • MAKES: 10 SERVINGS
1/2 cup maple syrup
1/2 cup butter, melted
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 medium butternut squash (about 4 pounds), peeled and cut into 2-inch pieces
1/2 cup heavy whipping cream
1/4 cup sliced almonds
1/4 cup shredded Parmesan cheese
1. Mix first five ingredients. Place squash in a 4-qt. slow cooker; toss with syrup mixture. Cook, covered, until squash is tender, 5-6 hours.
2. Stir in the cream; cook, covered, on low until heated through, 15-30 minutes. Top with almonds and cheese.
READER REVIEW
“Five stars isn’t really enough for this recipe! A frequent comment was, ’I don’t like squash, but that is fabulous.’ ”
CAOIMHEANDME TASTEOFHOME.COM