Preparation:
Remover seeds and membrane from squash. Arrange squash, skin side down, in slow cooker. Cover and cook on low for 5 to 6 hours or until almost done. Combine sugars with butter and salt. Turn control to high. Spoon sauce over squash. Cover and cook on high for 15 to 20 minutes.
Note: this recipe is desighed for a 4 1/2 quart or larger slow cooker. |
