Winter Squash

January is the perfect time to cook up the rest of the winter squash that’s been hiding away in the cold garage.  Here’s a great recipe adapted from one of my favorite cookbooks, Fresh From the Vegetarian Slow Cooker.  All the ingredients can be easily stored in the pantry.

Maple-Glazed Winter Squash

2 Tablespoons olive oil

1 medium onion, chopped

2 large garlic cloves, minced

1 Tablespoon fresh ginger, peeled and grated or 2 teaspoons dry ginger

2 Tablespoons water

1 Tablespoon soy sauce

2 lbs winter squash (I like to use Sweet Meat or Butternut)

1/3 cup maple syrup

3 Tablespoons packed brown sugar

1.  Spread the oil in the bottom of a 4 qt. slow cooker.  Add onions, garlic, ginger, water, and soy sauce.

2.  Peel the squash and cut into 1 inch chunks.  Place them on top of the vegetables.  Pour the maple syrup over the squash and sprinkle with the brown sugar.  Season with salt and pepper to taste.

3.  Cover and cook on Low for 6 hours.

This recipe can also be baked in the oven at 375 degrees for approximately 1 1/2 hrs. or until squash is tender.


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