Crock Pot Butternut Squash with Apples, Walnuts and Raisins

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 1/2 lbs Butternut squash
  • 2 Cooking apples, large
  • 1/3 cup Raisins
  • 1/2 tbsp Sage, fresh

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Nuts & Seeds

  • 1/3 cup Walnuts, toasted

• Drinks

  • 1/3 cup Apple juice

• Dairy

  • 2 tbsp Butter

Found on diethood.com

Description

Ingredients

• 2-1/2 pounds butternut squash, peeled, cut in half, seeds removed and cut into cubes (about 4 cups of cubed squash)
• 2 large cooking apples, cored and cut into cubes
• 1/3-cup raisins
• 1/3-cup apple juice
• 1/2 tablespoon chopped fresh sage
• salt and fresh ground pepper, to taste
• 2 tablespoons butter, cut in pieces
• 1/3-cup chopped toasted walnuts

Directions

• Add cubed squash, apples, raisins, and apple juice to the crock pot.
• Stir in sage and season with salt and pepper.
• Dot with butter.
• Cover and cook for 4 hours on LOW.
• Remove cover and stir.
• Transfer to a serving plate and sprinkle with walnuts.
• Serve.