Ever tried a butterkin squash? It’s a variety of winter squash that’s a mix between a butternut squash and pumpkin! A butterkin is similar in shape to a small flattened pumpkin with a color of skin similar to that of a butternut squash. After slicing open, the flesh is bright orange. Just like a butternut squash, a butterkin is a great choice for a slow cooker recipe because it becomes tender without becoming mushy, and doesn’t need lots of tending.
Winter squash are full of flavor and a great source of carbohydrate during the winter months. The addition of ghee and walnuts not only provides a rich, nutty flavor, but each provides a healthy dose of quality fat. Ghee is called clarified butter and is simply butter with the milk proteins, sugars and water removed. Ghee is a good alternative to butter for those who do not tolerate lactose or casein, or for those with autoimmune conditions.
Slow Cooker Butterkin And Nuts Recipe
Protein: 4g / %
Carbs: 27g / %
Fat: 40g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 large butterkin squash, peeled and diced;
- 1/2 cup raw walnuts, chopped;
- 1/2 cup ghee, melted;
- 1 tsp. ground cinnamon;
- 1/2 tsp. ground nutmeg;
- 1/4 tsp. ground cloves;
- 2 tbsp. raw honey;
- Sea salt and freshly ground black pepper;
- In a bowl, combine the ghee, cinnamon, nutmeg, ground cloves and raw honey.
- Place the squash in a slow cooker and top with raw walnuts.
- Pour the ghee mixture over the squash and stir ingredients. Season with salt and pepper.
- Cook on low for 6 hours, or on high for 3 hours.