Silver and Gold Magazine Fall 2017 - Page 19

Slow Cooker Butternut Squash Cornbread Eat Healthy All Day! BREAKFAST CLI easy S CK for more recipes low-Cooker o websit n e our ! LUNCH DINNER 1-1/4 Cup of all purpose flour 3/4 cup cornmeal 2 tsp. baking powder 1/8 tsp. salt 1/3 Cup melted unsalted butter 3 Tbsp. of maple syrup 1 egg, lightly whisked 2/3 Cup cooked + mashed butternut squash 3/4 Cup buttermilk 20%Off!* Line the slow cooker with aluminum foil (we used a 5 quart slow cooker for this recipe). Spray the foil with non-stick cooking spray. *Not to be combined with any other promotion. Proof of age over 60 may be required. Whisk together the flour, cornmeal, baking powder, and salt in a medium bowl. In a large bowl, whisk together the melted butter with honey. Beat in egg until incorporated. Whisk in butternut squash and then the buttermilk. Thursday is SENIOR’S DAY RICKY’S is the first family restaurant chain in Canada to commit to breakfast meats raised without any antibiotics or added hormones, ever! Slowly add dry ingredients to wet ingredients and stir until just combined (do not overmix - it is okay to see a small amount of flour) Pour batter into the lined slow cooker and smooth down with an offset spatula. Place lid on top. Cook on low for 3-1/2 to 4 hours or on high for 1-1/2 to 2 hours or until edges are gold brown and a toothpick inserted into the centre comes out clean. (The time may be slightly different depending on your slow cooker). A L L D AY G R I L L Once cooked, remove entire foil with cornbread from the slow cooker and let cool for 15 minutes. Cut and serve with a bit of honey on top, if desired. – Recipe courtesy of Unit A-1, 2535 Appleby Line, Burlington ON 905.331.0503 Hours: Sun-Thurs 8am-9pm, Fri & Sat 8am-10pm