acorn squash, apples, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Blue Diamond walnuts, Bob's Red Mill, Borden, brown sugar, candied acorn squash, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I remember as a kid, my mom would make these stuffed squash things during the fall. She would halve the squash, scoop out the seeds and fill the middle with stuffing. It was a delightful dish. We would eat them for dinner or sometimes as a side to a roasted turkey or chicken meal. I liked seeing how she prepared these squash and how they turned out because they looked more like centerpieces than they did food. Mom was such a fun and talented cook.
This recipe is made with acorn squash, apples, and some other fall-inspired spices. Unlike my mom’s recipe, these squashes will be cooked in the slow cooker. Mom always popped hers in the oven. Nope, not today! We are going to use or trusty crock Pot. Woohoo!
Recipe and photo courtesy of A Year Of Slow Cooking.
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