Pineapple Cinnamon Squash

Pineapple Cinnamon Squash

3 pounds Hubbard squash -- (up to 3 1/4) rind removed and cut into 1 to 1 1/2-inch cubes OR banana squash
1 8 ounce can crushed pineapple -- (unsweetened)
1/2 teaspoon ground cinnamon -- (up to 1 teaspoon)
1/3 cup brown sugar, packed
1 tablespoon butter -- cut into small pieces

Makes 6 Side-Dish Servings.

Place the squash in a 3 1/2 or 4-quart electric slow cooker. In a small bowl, mix together the pineapple with its liquid, cinnamon, brown sugar, and butter. Spoon over the squash and mix well.

Cover and cook on the low heat setting 6 1/2 to 7 hours, or until the squash is tender. Stir gently to mix. Serve immediately.