Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, October 1, 2014


1 tsp salt
1/2 tsp freshly ground black pepper
1 (2 lb) butternut squash, peeled and seeded
2 apples, cored and cut in slices
1 medium onion, quartered and sliced
1 1/2 tbsp butter

Combine the salt and pepper in a small bowl; set aside.

Cut squash into 20-inch pieces and place in slow cooker; add the apples and onion. Sprinkle with salt/pepper mixture, stir well.

Place lid on cooker and cook on low 6 to 7 hours.

Right before serving, stir in the butter and adjust salt/pepper if needed.

For a variation, add 1/4 cup of packed brown sugar and 1/2 teaspoon of ground cinnamon with the butter.

Yield: 4 to 6 servings.

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