Crock pot butter herbed squash

there is a wonderful local food initiative here called produce on wheels. They purchased purchased left at the border of the United States and Mexico and sell it at very affordable costs. $10 for 60 pounds of produce, often organic! This is a wonderful way for large families to get the foods they need, and typically follows natural growing seasons. In the Southwest, winter and spring are wonderful squash seasons. This is a simple – that is delicious on its own, as a side dish, or the base for a squash baked lasagna. You can also purée this up as a baby food for your one-year-old, or after you have introduced milk product.
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you will need
1/3 c. creamy Italian dressing
3–4 zucchini
3–4 yellow squash
1/4 c. bitter
10-12 Ritz crackers or other crackers/breadcrumbs
One garlic clove
salt and pepper to taste

begin by washing the squash, and dice. Spray or butter the crockpot, and add squash to it.

Measure out your Italian dressing, and crush your garlic clove into it. The garlic sunk, so you cannot see it in the picture. I had this mixture to the crockpot.

Salt and pepper to taste, and toss all ingredients. I do not add salt, as we use salted butter in our home.

cube your butter and then add on top of squash.

top with your crumbled Ritz or breadcrumbs and bake for three hours on high or six hours on low. If intending it as a baby food purée, cook a little longer until squash is very soft. This will allow the skin to easily be broken up when puréeing.

​we like to top ours off with grated Parmesan! Yum!

if you made this dish, or one similar, I would love to hear about it and get your recipe! Please share your information on the Facebook page.
​enjoy!