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1
Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
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2
Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
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3
Place the butternut squash in a microwave safe dish with a small amount of water; cover and microwave for 5 to 6 minutes or until squash is fork tender; drain.
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4
Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
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5
Combine the brown sugar through soda in a medium size mixing bowl; add beaten egg, oil, vanilla extract, yogurt and squash puree. Stir until blended, fold in grated apple.
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6
Pour cake batter over pineapple mixture,cover and cook on high for 1 1/2 to 1 3/4 hours or until skewer inserted in center comes out clean.
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7
Remove lid, turn off crock-pot and allow cake to stand for 10 minutes. Run a sharp knife around rim of cake, turn cake out onto serving platter.
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8
Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
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9
Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.
