Maple Infused Butternut Squash and Apples

Makes: 3-4 cups
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 3-4 hours

• 1 small (~3 pounds) butternut squash, peeled and cut into 1 inch chunks
• 3 apples (I used tart – granny smith)
• 2 tbsp. Earth Balance (or any other vegan margarine)
• 3 tbsp. maple syrup
• 1 tsp. vanilla extract
• 1 tbsp. cinnamon
• 1 tsp. nutmeg

Directions: Start by peeling your butternut squash before you cut it. Once your butternut squash is peeled, cut it in half lengthwise and scoop the seeds out. Then proceed to cut into smaller portions and cube in 1 inch pieces. Spray the bottom of a slow cooker with cooking spray and add your squash and margarine. Set to high for 2 hours before adding the apples. After two hours have passed, dice or slice your apples and add them to the slow cooker with 3 tbsp. maple syrup, vanilla, cinnamon and nutmeg. Stir the ingredients and lower the slow cooker to “low”. Cook for an additional 1-2 hours or until the squash and apples can be easily mashed.

Serve as a side dish, on top of yogurt or ice cream, or alone!