| | Directions | 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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Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 15
|  | | Ingredients | | - | | 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 |
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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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