• 1 medium butternut squash, seeded and cubed
• 1/2 cup cranberries, dried
• 1 cup chicken or vegetable broth
• 4 salmon fillets, about 6 ounces each
• 2 tbsp olive oil
• 1 tsp thyme, dried
• 1/8 tsp sea salt
• 1/8 tsp black pepper

1. Put the squash, cranberries, and broth in your slow cooker. Add a pinch of salt and pepper, and cover. Cook on low heat for 4-5 hours, until tender. Remove lid, and mash lightly.
2. Spread the squash in an even layer. Season with salmon filets with salt and pepper and the thyme, and lay them on top of the squash.
3. Brush with the olive oil and cover. Cook on low for 25 minutes, until salmon is cooked through. Serve.

recipe – paleoplan.com / photo – chowhound.com