Maple-Almond Butternut Squash

Name: Maple-Almond Butternut Squash
Ingredients: 1/2 cup maple syrup; 1/2 cup butter, melted; 4 garlic cloves, minced; 1 teaspoon salt; 1/2 teaspoon pepper; 1 medium butternut squash (about 4 pounds), peeled and cut into 2-inch pieces; 1/2 cup heavy whipping cream; 1/4 cup sliced almonds; 1/4 cup shredded Parmesan cheese

9 ingredients

2 steps

Ingredients

1/2 cup maple syrup
1/2 cup butter, melted
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 medium butternut squash (about 4 pounds), peeled and cut into 2-inch pieces
1/2 cup heavy whipping cream
1/4 cup sliced almonds
1/4 cup shredded Parmesan cheese

Directions

1

Mix first five ingredients. Place squash in a 4-qt. slow cooker; toss with syrup mixture. Cook, covered, on low until squash is tender, 5-6 hours.
2

Stir in cream; cook, covered, on low until heated through, 15-30 minutes. Top with almonds and cheese.