Slow-Cooker Braised Butternut Squash With Pecans and Cranberries

Name: Slow-Cooker Braised Butternut Squash With Pecans and Cranberries
Yield: Serves 4 to 6
Ingredients: 1 cup vegetable or, chicken broth; 2 , garlic cloves, peeled and smashed; 2 , sprigs fresh thyme; , Salt and pepper; 2 pounds, butternut squash, peeled, halved lengthwise, seeded, and sliced 1 inch thick; 2 tablespoons, extra-virgin olive oil; 1 teaspoon, grated lemon zest plus 2 teaspoons juice; 1/4 cup, pecans, toasted and chopped; 1/3 tablespoon, minced fresh parsley; 1/4 cup, dried cranberries

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Cooking this popular winter squash in a slow cooker makes for a wonderful everyday vegetable, but slow-cooked butternut squash is also a great contribution to the holiday dinner table, freeing up valuable oven space.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES4 to 6

TIME4 to 5 hours on low or 3 to 4 hours on high

Slow cooker size5 to 7 quarts

Slow-Cooker Braised Butternut Squash With Pecans and Cranberries

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

WHY THIS RECIPE WORKS

We found that a small amount of liquid in the bottom of the slow cooker, plus a couple of aromatics, was all it took to deeply flavor and perfectly steam butternut squash. Pecans and dried cranberries dressed up the squash, and a quick vina...

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