Ingredients
3
medium butternut squash (6 to 7 inches long)
1/3
cup frozen (thawed) cranberry-apple juice concentrate
1/3
cup honey
2
tablespoons butter or margarine, melted
3/4
cup sweetened dried cranberries
3
tablespoons chopped crystallized ginger
1/4
teaspoon salt
1/4
cup water
1/4
cup chopped walnuts
Preparation
Cut each squash lengthwise in half; remove seeds. Mix juice concentrate, honey and butter in small bowl. Stir in cranberries and 2 tablespoons of the ginger. Spoon mixture evenly into each squash cavity; sprinkle with salt. Layer squash in 6-quart slow cooker. Carefully pour water into bottom of cooker.
Cover and cook on low heat setting 5 to 6 hours or until tender. Sprinkle walnuts and remaining 1 tablespoon ginger over squash halves.
