This delicious side dish has a permanent home on our Thanksgiving tables! The addition of orange zest and aromatic Chinese five-spice powder add complexity to the taste, and everyone comes back for seconds (and thirds!).
Makes 6 to 8 servings
1 (21⁄2-pound) butternut squash, peeled and cut into 1⁄2-inch cubes
1⁄2 cup hoisin sauce
1⁄4 cup freshly squeezed orange juice
1 tablespoon soy sauce
1 tablespoon grated orange zest
3 tablespoons unsalted butter, melted
1⁄2 teaspoon Chinese five-spice powder
Salt and freshly ground black pepper to taste
1. Place squash in the slow cooker. Combine hoisin sauce, orange juice, soy sauce, orange zest, melted butter, and Chinese five-spice powder in a small mixing bowl. Stir well, and pour the mixture over squash.
2. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until squash is tender. For chunky squash, mash cubes with a potato masher right in the slow cooker. For smooth squash, spoon the contents of the slow cooker into a food processor fitted with a steel blade, and puree until smooth using on-and-off pulsing. Season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350ºF oven for 20 to 25 minutes, or until hot.
From Gluten-Free Slow Cooking
Variation: Substitute molasses for the hoisin sauce and cinnamon for the Chinese five-spice powder.
One of the greatest advances of civilization is already peeled butternut squash in the produce section of supermarkets, especially during the fall and winter. If you buy it, the prep time for this or any other winter squash recipe is about three minutes.
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.