I created this dish this morning because I need the oven for the turkey. The hardest part was peeling the squash, so be careful with your paring knife!
- 3 large orange-fleshed yams, peeled and cubed
- 2 medium acorn or butternut squash, peeled, seeds scooped out, and cubed
- 2 TBS olive oil
- 1 TBS ground coriander
- 1 TBS ground fennel
- 1 TBS dried oregano
- 2 TBS kosher salt
- 1 tsp. black pepper
- non-stick spray for crockpot
Peel yams and squash then cut into pieces about 1 inch square. Put them into a large bowl add 2 TBS olive oil and spice mix, toss and stir around until they’re all coated with oil and spice mix is well-distributed.
Spray inside of Crockpot slow cooker with non-stick spray or olive oil. Put yams and squash in a 6 qt crockpot and cook on low, stirring a couple of times so they don’t stick or get too browned on the bottom.
Dish is done when they’re completely softened and fragrant, about 4-5 hours. Mash slightly if desired, and season to taste with fresh ground black pepper and sea salt. Serve hot.