Butternut Squash and Apples
2 small butternut squash, peeled and cut into 1 1/2-inch chunks (about 8 cups)
2 apples, such as Braeburn or Gala, peeled, cored and cut 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
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, melted
1 tablespoon McCormick® Pumpkin Pie Spice
1 teaspoon salt
1 teaspoon McCormick® Thyme Leaves
1/2 cup toasted flaked coconut
Place squash, apples and onion in slow cooker. Mix remaining ingredients except coconut in small bowl until well blended. Pour over squash mixture. Cover.
Cook 3 to 4 hours on HIGH, stirring after 2 hours. Stir before serving. Sprinkle with toasted coconut.