Slow Cooker Butternut Squash and Apples Recipe

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Free up the oven and stovetop space when preparing the holiday meal with this slow cooker side dish. Tender butternut squash and apples seasoned with thyme and pumpkin pie spice get crunch from toasted coconut.
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  • 2 small butternut squash, peeled and cut into 1 1/2-inch chunks (about 8 cups)
  • 2 apples, such as Braeburn or Gala, peeled, cored and cut into 1-inch chunks (about 4 cups)
  • 1 large red onion, cut into 1-inch chunks
  • 1/2 cup chicken broth
  • 1/4 cup apple cider
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 1 tablespoon McCormick® Pumpkin Pie Spice
  • 1 teaspoon salt
  • 1 teaspoon McCormick® Thyme Leaves
  • 1/2 cup toasted flaked coconut
15 mins
4 hrs
1. Place squash, apples and onion in slow cooker. Mix remaining ingredients except coconut in small bowl until well blended. Pour over squash mixture. Cover.

2. Cook 3 to 4 hours on HIGH, stirring after 2 hours. Stir before serving. Sprinkle with toasted coconut.
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Nutrition (per serving)
Calories: 116 Calories
Fat: 4 Grams
Protein: 1 Grams
Cholesterol: 8 Milligrams
Carbohydrates: 19 Grams
Sodium: 222 Milligrams
Fiber: 2 Grams

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