Ah! The breeze. The leaves. The slow cooker! All that is in my bones just wants to cook with the crockpot when Fall rolls around. I think it is more than just the ease of use, it is the aroma that fills the house and the savory meals that come forth from all of that brewing about all day. I am in Thanksgiving meal finding mode and the Carter family is reaping the benefits of all of the experimentation.
I don’t know about you, but the side dishes are what really makes it for me on Thanksgiving. Sure, the turkey is great (sometimes), but who can resist all of the fantastic casseroles, veggies, and pumpkin goodness? Davis was first introduced to cream corn last Thanksgiving and has been longing for it since.
Since vegetables are such a major part of Thanksgiving I want to make sure to keep them interesting and delicious all at the same time. The boys have learned to love vegetables for this reason and my hope is that we can keep the momentum going! I know so many times we add things that are less than healthy to veggies to make them more irresistible, but this Thanksgiving I want you to introduce you to one of my secret weapons: Country Crock! I picked up the lovely little Country Crock Honey Spread in the 60z tub and was inspired to recreate a recipe perfect for Thanksgiving and fall in general. I was truly hoping to locate some of the Country Crock Pumpkin Spice Spread but couldn’t locate it (maybe due to the overwhelming popularity of pumpkin right now). Country Crock has 0 trans fat which makes me happy to serve my family something on the healthier side.
So, here is a delicious Thanksgiving side option that combines squash and apples to create a fun flavor for everyone without spending tons of time in the kitchen. I think the added kick of Country Crock Honey Spread finishes this off nicely. For even more recipe ideas for your upcoming Thanksgiving dinner, make sure to visit The Crock Country Chronicle In The Kitchen. Those Cranberry-Orange Spiced Green beans are looking might tasty!
First you will need to cube 3 medium butternut squash, core/peel/chop 4 Granny Smith apples, and chop 1/2 sweet onion. Quick Tip: Cut the squash easier! First cut them in half, fill a microwave safe dish with water until the bottom is covered, place squash inside and cover with plastic wrap. Microwave on high for about 5-7 minutes in order for the squash to soften.
Place your squash, apples, onion, 1 tablespoon ground cinnamon, 1 1/2 teaspoons ground nutmeg, 1 teaspoon ground allspice and 1/3 cup Country Crock Honey Spread into the slow cooker and stir together. Cook on low for 5 hours and serve warm! This recipe was adapted from the Holiday Slow Cooker cook book.
Now in honor of Thanksgiving veggie goodness, one Go Graham Go reader will win a gorgeous Thanksgiving Table decor kit that includes:
Here’s How to Win:
Thank you to Country Crock for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.