Another in the sometime series from “Annie Cooper’s Recipe Scrapbook.” The foods are all mentioned in US, NOW AND THEN. Claire holds a tender spot in her heart for this recipe and for one particular member of the family it came from. Enjoy!
Butternut Squash with Apples
from the kitchen of Claire Jordan
Auntie Claire isn’t much of a cook and I was surprised when Mom told me this favorite fall recipe was hers. When I asked Auntie Claire about its origin, she got a faraway look in her eyes and said it came from the mother of an old college friend. Somehow I got the feeling that there was more to the story.
- About 1 ½ pounds of butternut squash, peeled and chopped. About 5 cups. Many produce departments now carry peeled and chopped squash.
- 4 medium tart apples, chopped.
- ½ cup dried cranberries, cherries, raisins, or combination
- ½ cup chopped walnuts or pecans (optional)
- 1 ½ tsp. grated fresh ginger or 1 Tbsp. ground ginger
- ½ tsp. salt (or more to taste)
- 1/8 tsp. black (or more to taste)
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 1/3 cup brown sugar
- ¼ cup butter or margarine
Directions: In a slow-cooker combine all ingredients and stir. Cover and cook on low setting for 3-4 hours or on high for 1 ½ hours.