An easy and delicious way to fix banana squash. Be sure to remove enough of the rind so you cook only the tender flesh. MAKES 6 SIDE-DISH SERVINGS 1. Place the squash in a 3 1/2- or 4-quart electric slow cooker. In a small bowl, mix together the pineapple with its liquid, cinnamon, brown sugar, and butter. Spoon over the squash and mix well. 2. Cover and cook on the low heat setting 6 1/2 to 7 hours, or until the squash is tender. Stir gently to mix. Serve immediately. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
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|Serving Size: 1 Serving (1747g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 104 (16%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 122.4mg||4 %|
|Potassium 196.5mg||5 %|
|Total Carbohydrate 142.4g||42 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 142.4g|
|Protein 0.3g||0 %|
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Calories per serving: 653
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