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Who would have ever imagined that you could cook acorn squash in the slow cooker? I know I didn’t know about this method before reading a recipe for it over on another website. You are absolutely going to fall in love with this recipe.
Check out what my pals over at A Year Of Slow Cooking had to say about this recipe:
“Squash is terribly good for you–it has magnesium, potassium, vitamins A and C, and even has a bunch of calcium. But people don’t cook it very often. Because they think it’s too hard. Or they don’t know how.”
I used to be one of those people until i came across this recipe.
1 acorn squash (you can certainly cook more, but use a larger crockpot)
2 apples: peeled, cored, and diced
1 tablespoon Land O Lakes butter, melted
2 tablespoons Domino brown sugar
1 tablespoon chopped Blue Diamond walnuts (or almonds or pecans)
1/2 teaspoon Morton kosher salt
1/2 teaspoon McCormick ground cinnamon
Use a 4-quart slow cooker. Cut the acorn squash in half. This is hard! I’ve found the easiest way (thanks to my mom) is to microwave the squash for a minute on high to soften the skin. Then use a knife to cut it right down the middle.
Scoop out the seeds (which guinea pigs don’t like for some reason) and discard. Put the squash into an empty slow cooker, skin side down.
In a small mixing bowl, combine the cut up apple, melted butter, brown sugar, walnuts, salt, and cinnamon. Scoop this concoction into the acorn halves.
Lick the spoon. Cover and cook on low for 5 hours, or on high for 2 to 3.
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Quick Tip: These lovely little squashes pair well with any meal or as a light lunch.
Thank you to A Year Of Slow Cooking for this great recipe.