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 spaghetti 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.
Serve right from the crockpot liner.
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