This is a photo from the Kohl's site of the exact slow cooker I bought. It is a Hamilton Beach "Stay or Go" 6 quart. I highly recommend.

Last week I made a chicken bake thingy with cream of mushroom soup, peas, and stove-top stuffing.  It was eh.  The husband doesn’t like the mushier dishes, and it was only so-so.  BUT on Sunday, I tried my hand at a butternut squash dessert.  And Oh. My. Goodness.

Anywho, here’s the gist of what I did:

• roast a halved butternut squash (sans seeds and whatnot, 450 for an hour)
• remove from peel and place in mixing bowl
• add chopped apples (I used the only 3 Gala apples we had left, and large chunks worked well)
• stir with a couple tbsp honey and a squirt of fresh lemon juice to freshen up the taste
• I added some golden raisins because they are sweet and they seemed like a good idea.
• add a handful of walnuts, or however many of whatever nut you like
• add a sprinkle of cinnamon and nutmeg and mix gently

Mix this dish together and then place in the bottom of your lightly buttered/oiled/greased crockpot.  Set the crockpot for 4 hours on low.  This was the perfect time because the apples were soft, and the squash was reminiscent of pumpkin pie consistency.  MMMMMMM.

I got my inspiration for the topping from Skinnytaste because hers looked oh-so-yummy.   I’ve been really into this blog lately after a friend of mine told me she had found some good recipes there.  We can all stand to cut some calories, right?  So I’ve been perusing the site every so often, and she has such great little tricks that don’t over-do the whole “low-fat” product thing, which I try to mostly stay away from since those products have more sugar.  Not to mention, they are NOT satisfying.  I got some 100 calorie packs a couple weeks ago, and I ended up eating 3 of the dadgum packs.  And I still wanted something sweet an hour later.  I say have the 3 stinking oreos, ya know?  And let me tell you, whole wheat flour is changing my world.  I am very pleased with all the recipes I’ve tried from Gina over at Skinnytaste, so I hope you give her a try as well.

So here’s what she used for her topping on her Cinnamon Apple Crisp:

• 1 cup Quaker quick rolled oats*
• 1/3 cup whole wheat flour
• 1/2 cup light brown sugar (not packed)
• 1 tsp cinnamon
• 1/4 cup (half stick) butter, melted

* I used rolled oats that I got out of a bulk bin at Whole Foods instead of quick oats because that’s just what I had on hand.  I’m sure either would be fine.

Mix the above ingredients and sprinkle over the squash and apple mixture in the crockpot.  Put the lid on, and get your errands done.  When you get ready for dinner, this little beauty will be waiting for your dessert.  Be forewarned: If you want something uber-sweet, this is not the recipe for you.  I really can’t eat super sweet desserts too often anymore; the effect is like that of Coke or carbonated sodas insofar as I get a stomach ache like you wouldn’t believe.

I knew I could enjoy butternut squash as a dessert, and I was right.  Add some frozen vanilla yogurt and wow!  It might not be fully fall just yet outside, but my kitchen is ready to go.

**Forgive me for not including a picture of the deliciousness!  It was too good!