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Ingredients

Directions

  • 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.

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

Reviews (1)

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