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Fall is definitely in the air here in Arkansas. I know there are still some very warm days to come, but the brisk air is a welcome reprieve (this coming from a dedicated summer person) from the 90+ degree temps and the frequent rain we have had lately. The bluebird skies and cooler days caused me to start thinking about some of those foods that I tend to go to in autumn. They, too, are welcomed back heartily.
This squash recipe combines three great flavors of fall: butternut squash, thyme and apple cider. It comes from Slow Cooker: the Best Cookbook Ever. We have enjoyed many tasty dishes from it. This side dish is terrific with pork or chicken. I served it with grilled pork chops that were seasoned with an olive oil – fresh thyme marinade.
Combine all ingredients in the insert of a 5 to 7-quart slow cooker. Cover and cook on high for 3 1/2-4 hours until the squash is tender. Makes 6-8 servings.
I’m thrilled to receive an Honest Scrap Award from Country Lady. She honors me with her gift.
THANKS Country Lady!! You can click on her front door to enter her blog.
Kathy over at Life in the Slow Lane has been a friend of mine since college. She and I were in the Kappa Kappa Gamma House at the University of Arkansas at the same time --- even though she is MUCH older than I:) I’m amazed at all of her talents. You should go visit her blog to see what I mean. I’m presenting this SPLASH award to her. The Splash Award is given to "alluring, amusing, bewitching, impressive, and inspiring blogs."
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