Crockpot Squash

When we visited our family, my mom took Thanksgiving to my grandparents. My mom made a delicious squash, and after baking it a little in the oven, kept it warm and cooking in the crockpot. It's a perfect make-ahead Thanksgiving squash!

Crockpot Squash - From My Mom's Kitchen
{Print Recipe}

1 large buttercup squash
1 large butternut squash
1/4 C honey/molasses {or brown sugar}
1 T butter
salt and pepper to taste

Cut the squash in half and scoop out the seeds.

Cover the squash with tinfoil, and bake at 350 for about 30 minutes, until tender when pricked with a fork.

When squash has cooled, scrape the flesh out of the skin.

In a large bowl, mash the squash together.

Add 1-2 T butter, salt and pepper to taste, and sweetener. Then, mash with a potato masher to mix.

Place the squash into a crockpot, and turn to low.

Serve right from the crockpot liner.

This post is linked to:
Crockpot Wednesday
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