• 6 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
cook:
6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)
Servings:
4
Max Servings:
6
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Ingredients

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Directions

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  • Cut each squash in half lengthwise; remove and discard seeds. Cut squash into 1-inch-thick wedges. Arrange squash in a 3 1/2- or 4-quart slow cooker.

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  • In a small saucepan, combine cranberry sauce, marmalade, raisins, and cinnamon; heat and stir until smooth. Pour over squash pieces in cooker.

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  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Season to taste with salt and pepper.

Nutrition Facts

328 calories; total fat 0g; saturated fat 0g; cholesterol 0mg; sodium 220mg; carbohydrates 83g; fiber 5g; protein 2g.
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Reviews

6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
11/19/2013
I brought this to a potluck at work and everyone raved about it! Very yummy
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