Lunch: Maple-Almond Butternut Squash Recipe
Ingredients
1/2 cup butter, melted
1/2 cup maple syrup
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
Instructions
In a 4-qt. slow cooker, mix first five ingredients; stir in squash. Cook, covered, until squash is tender, 5-6 hours.
Stir in cream; cook, covered, on low until heated through, 15-30 minutes. Top with almonds and cheese.
Reviews
Add a review for Maple-Almond Butternut Squash Recipe
Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
