Preparation:
1. Cut squash in half lengthwise; remove seeds. Arrange one fourth of the sliced apples atop each squash half. Sprinkle each half with 2 tablespoons of brown sugar, a dash of cinnamon or nutmeg, a few drops of lemon juice. Top each half with 1 tablespoon raisins and 1 tablespoon of butter or margarine. Wrap weach squash half securely in foil. 2. Pour 1/4 cup water in a 4- , 5-, or 6-quart slow cooker with liner in place. Stack squash cut side up, in cooker. Cover, cook on LOW - -heat setting for 5-1/2 to 6 hours or on HIGH-heat setting for 4 to 4-1/2 hours. 3. Lift squash halves from cooker; remove foil. Sprinkle squash with pecans, if desired. Drain any syrup remaining in foil into a small pitcher; serve with squash. Makes 4 servings. |
