Yay - Spanish Poptarts for Breakfast!

Mmm so before I begin my "become a clam and study study study" ritual I thought I'd write about another recipe :D But even before that, I'll divulge my plans for the day! Hmm this morning I'll just be studying and taking 5 minute breaks on facebook until about 11ish and then I'll get ready for work. Once I'm out of work... Oh yeah.. I'm going to the talent show tonight too. That will be fun. Then, I may or may not be scanning Nicole. Nicole has to work tonight and so it probably won't happen. I'll have to ask her for a different day this week. I wonder who else I could snatch away...

Pineapple Cinnamon Squash

This recipe I liked a lot. The original though was not my favorite.. it tasted too much like applesauce to me when I made it the "right way". But it was amazing after a few alterations I made the second time around! It's pretty much just yams without the marshmallows. I liked it though and I liked that I could leave it in the crock pot again. This recipe is also from "The Best Slow Cooker Cookbook Ever" by Natalie Haughton.

Original:
3 to 3 and 1/4 lbs banana or hubbard squash, rind removed and cut into 1 to 1 and 1/2 cubes
1 (8 ounce) can unsweetened crushed pineapple
1 to 1 and 1/2 teaspoons ground cinnamon
1/3 cup packed brown sugar
1 tablespoon butter, cut into small pieces

My Version:
1 and 1/2 to 2 lbs butternut squash, washed and cut into 1 inch cubes
2 (8 ounce) cans of crushed pineapple
1/3 to 1/2 cup brown or white sugar
2 to 3 tablespoons butter, melted

Place squash in a 3 and 1/2 or 4 quart slow cooker. In a small bowl, mix together pineapple and liquid, cinnamon, brown sugar, and butter. Spoon over squash and mix well. Cover and cook on low heat 6 and 1/2 to 7 hours, or until squash is tender. Stir gently to mix.

Note: I pretty much just let mine cook until it's a mush like chunky applesauce.