Maple-Almond Butternut Squash Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1/2 cup butter, melted
- 1/2 cup maple syrup
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium butternut squash (about 4 pounds), peeled and cut into 2-inch pieces
- 1/2 cup heavy whipping cream
- 1/4 cup sliced almonds
- 1/4 cup shredded Parmesan cheese
Instructions
- In a 4-qt. slow cooker, mix first five ingredients; stir in squash. Cook, covered, until squash is tender, 5-6 hours.
- Stir in cream; cook, covered, on low until heated through, 15-30 minutes. Top with almonds and cheese.
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