I had a Butternut squash that I absolutely did not want to stuff, since that's pretty much my main method of making squash. I came across this fabulously amazing-looking recipe and decided to try my luck, taking some of the suggestions in the comments into consideration.
Savory Squash and Cranberry Casserole
What you'll need:
1 Butternut squash, peeled and seeded
1 c fresh or dried cranberries
1 small white onion
3 apples, cored and peeled
1 T ground cinnamon
1 1/2 t ground nutmeg
2 T maple syrup
Cube the squash and apples into 1" cubes and toss them into your slow cooker. Dice the onion and add it in next, then add the fresh cranberries. Sprinkle the whole mixture with the cinnamon and nutmeg and then mix thoroughly until the spices are evenly distributed. Cook on high for 1-2 hours, then drizzle the maple syrup over top and stir gently. Resume cooking on high for another 1-2 hours, checking every so often to ensure the squash isn't getting overdone. Serve!
Ratings from the Experts*: Hubby says 9/10 for squash and 7/10 for an overall dish. (Remember... we're not traditionally huge fans of squash, so it might be higher per your tastes.) I give it the same. I will say it has a very complex flavor that you wouldn't expect. It was good and I'll definitely try it again if I get another butternut squash in my organic goodie bag.
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