Slow Cooker Butterkin And Nuts

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.

Enjoy this butterkin and nut recipe as a side dish to a fall feast! Serve with a hearty beef roast or pork tenderloin.

Slow Cooker Butterkin And Nuts Recipe

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Ingredients

• 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

Tags

Fast Prep Cooking: Slow-cooker Egg-free Vegetarian Budget-friendly Dairy-free Kid-friendly

Preparation

1. In a bowl, combine the ghee, cinnamon, nutmeg, ground cloves and raw honey.
2. Place the squash in a slow cooker and top with raw walnuts.
3. Pour the ghee mixture over the squash and stir ingredients. Season with salt and pepper.
4. Cook on low for 6 hours, or on high for 3 hours.