Fall is here and it is time to make my house smell divine! Squash is a fall staple, but most everyone I know stumbles with how to prepare it. There is nothing wrong with preparing it the “traditional” way (roasting it with a “little” butter and brown sugar), but we all know that when it comes to foods, I am anything but “traditional”.

When growing up, I didn’t like the taste or texture of squash, but like many things (eh-hem, wine), I have learned to thoroughly enjoy it now. This recipe adds sweetness to the squash through dried fruit, apples and apple cider. The spices are similar to a pumpkin pie, so when you’re eating it, it is almost like biting into a crustless pumpkin pie (but none of the guilt!).

You can use any type of squash, but I chose a butternut (for its texture and sweetness) and an acorn (because I had it on hand).

To make: Peel and chop the squash.

The butternut is much easier to peel. Simply cut off the top and bottom, then slice off the peel with a sharp knife or peel with a sharp vegetable peeler.

Cut into cubes. Mine were about 1″ cubes.

Cutting an acorn squash can be a bit trickier because of the ridges. To peel an acorn squash, first microwave (whole) for 3 minutes.

Scoop the seeds out and cut into 1″-thick slices.

Take a sharp paring knife and slice the peel off. Because the squash was microwaved a bit, the outside has softened and is much easier to cut. I also HIGHLY recommend these Rikon knives (or other quality knive) to make your life a lot easier.

*Don’t judge my food-covered hands. I was cooking, folks!

Slice up the apples. I used Honeycrisp, but you can use your favorite apple. Just make sure that it is a good baking apple. No mushy apples here, folks.

Add the cut-up squash and apples to a slow cooker. Stir in dried cherries (you can use cranberries or raisins), ginger, salt, pepper, cinnamon, nutmeg and apple cider.

Stir until everything is coated.

Cook on LOW for 3-4 hours or on HIGH for 1.5 hours.

Slow Cooker Squash with Apples
All you need:
3 lbs squash, peeled and chopped (about 5 cups)
3 large sweet apples, chopped (3 cups)
1/2 cup dried cherries
1/4 tsp ground ginger
1/2 tsp salt
1/8 tsp pepper
1 tsp cinnamon
1/4 tsp nutmeg
2/3 cup apple cider

All you do:
In a slow cooker combine all ingredients and stir together. Cover and cook on low setting for 3-4 hours or on high for 1 1/2 hours. If using a conventional oven, cover and bake at 325 degrees until fork tender.

*I used half butternut squash and half acorn squash, but any squash will do. You can even substitute sweet potatoes for the squash.