Build me up.

In with all of the potatoes from the CSA was a HUGE squash. Tricia told me it was a "Turban Squash", but I'd never heard of it, so I looked it up.  Wikipedia says it's a turban shaped buttercup squash. That means that it must be true! (Ha.)

I meant to start this at 2pm (ish) so it'd be ready when my other half got home from work. I randomly walked through the kitchen at 4:30 and said to myself, "Self? You can't smell dinner yet. Why? Oh! Crap! SELF!!!! You never hit start!" And then I hit start. It meant dinner wouldn't be ready until 8:30. Oops. Good job, self.

"Orange Honey Nut Buttercup Squash" (6 quart pot)

~1/4 c water
~1 large turban shaped buttercup squash, halved with seeds and membranes removed. (You're gonna need a SHARP knife for this sucker.)
~2 T butter, melted
~1 T honey
~1 T orange marmelade
~1/2 t all spice
~1/2 t cinnamon
~1/4 c sliced almonds, toasted

Pour water into crock pot.
Place squash in crock pot, innards upward. (Mine barely fit. I had to do some shoving.)
Mix butter, honey, and orange marmelade in a small bowl.
Spoon mixture into squash.
Sprinkle squash with all spice and cinnamon.
Cover and cook on HIGH for 4 hours.
Remove squash however you can. (I had to use pot holders.)
Sprinkle almonds on top of squash.

4 servings.

This was super yummy. It turned out exactly like I wanted it to. I LOVE that squash can be crocked this way. It's fun and delicious! TOTALLY worth waiting for.