Slow Cooker Butternut Squash and Apples


2 small butternut squash, peeled and cut into 1 1/2-inch 00chunks (about 8 cups)
2 apples such as Braeburn or Gala, peeled, cored and 00cut into 1-inch chunks (about 4 cups)
1 large red onion, cut into 1-inch chunks
1/2 cup chicken broth
1/4 cup apple cider vinegar
1/4 cup firmly packed brown sugar
1/4 cup I Can't Believe It's Not Butter!®, melted
1 Tbsp. McCormick® Pumpkin Pie Spice
1 tsp. McCormick® Thyme Leaves
1 tsp. salt
1/2 cup flaked coconut, toasted


1. Place squash, apples and onion in slow cooker. Mix remaining ingredients except 00coconut in small bowl until well blended. Pour over squash mixture. Cover.

2. Cook on high for three to four hours, stirring after two hours. Stir again before serving and sprinkle with toasted coconut.

Source: Photo and recipe adapted from