Slow Cooker Butternut Squash and Apples
No room in your oven? That’s no problem with this easy and incredibly tasty Slow Cooker Butternut Squash and Apples side dish!
Ingredients
- 1 (20 ounce) package frozen diced butternut squash (or about 4 cups of diced fresh squash)
- 4 apples, cored and sliced into bite sized pieces
- 1 cup dried cranberries
- 1 tablespoon cinnamon
- 1 and ½ teaspoons nutmeg
Details
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
For the full recipe. please visit http://www.dizzybusyandhungry.com/slow-cooker-butternut-squash-and-apples/
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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