Slow Cooker Acorn Squash Recipes

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SLOW-COOKER ACORN SQUASH



Slow-Cooker Acorn Squash image

Provided by Trisha Yearwood

Categories     side-dish

Time 4h25m

Yield 4 to 6 servings

Number Of Ingredients 7

2 medium acorn squash
1 cup vegetable or chicken stock
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 teaspoons fresh thyme leaves, plus 4 sprigs
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) butter

Steps:

  • Cut each acorn squash into 6 slices and remove seeds.
  • Pour the stock and cider vinegar into a 6-quart slow cooker. Add the squash slices, drizzle with the olive oil, and sprinkle with the thyme leaves and some salt and pepper.
  • Cover and cook on high for 3 to 4 hours.
  • When the squash is fork-tender, heat a small saute pan over medium-high heat and add the butter. When hot but not smoking, add the thyme sprigs--they should sizzle--and fry for about 30 seconds, until darkened but not browned. Remove the sprigs to a paper towel-lined plate and let cool slightly before shaving off the leaves. Let the brown butter in the pan cool slightly, then drizzle it over the squash. Garnish with the fried thyme leaves.

SPICED ACORN SQUASH



Spiced Acorn Squash image

Working full time, I found I didn't always have time to cook the meals my family loved, so I re-created many of those dishes in the slow cooker. This treatment for squash is one of our favorites. -Carol Greco, Centereach, New York

Provided by Taste of Home

Categories     Side Dishes

Time 3h45m

Yield 4 squash halves.

Number Of Ingredients 7

3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 small acorn squash, halved and seeded
3/4 cup raisins
4 tablespoons butter
1/2 cup water

Steps:

  • In a small bowl, mix brown sugar, cinnamon and nutmeg; spoon into squash halves. Sprinkle with raisins. Top each with 1 tablespoon butter. Wrap each half individually in heavy-duty foil, sealing tightly., Pour water into a 5-qt. slow cooker. Place squash in slow cooker, cut side up (packets may be stacked). Cook, covered, on high 3-1/2 to 4 hours or until squash is tender. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 433 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 142mg sodium, Carbohydrate 86g carbohydrate (63g sugars, Fiber 5g fiber), Protein 3g protein.

ITALIAN STUFFED ACORN SQUASH-CROCK POT



Italian Stuffed Acorn Squash-Crock Pot image

Delicious squash combined with nutty rice and tangy goat cheese is a healthy delight, providing a hefty dose of fiber, vitamins A and C, and a little calcium. Serve whole or cut into wedges. This is from Delicious Living magazine, which I get from my health food store. Any good winter squash can be used.

Provided by Sharon123

Categories     Vegetable

Time 4h15m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 large acorn squash, halved and seeded
olive oil
1 cup water
1/2 cup wild rice
1/4 cup raw pumpkin seeds (I have used sunflower seeds too) or 1/4 cup pine nuts (I have used sunflower seeds too)
1 tablespoon minced garlic
1 tablespoon tomato paste
1/2 teaspoon salt
1/3 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 cup vegetable broth
1/4 cup crumbled goat cheese or 1/4 cup feta cheese

Steps:

  • Cut squash in half and scoop out seeds.
  • Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary).
  • Pour 1 cup water into the cooker, around (not into) squash.
  • In a small bowl, combine wild rice blend, pumpkin seeds or pine nuts, minced garlic, tomato paste, salt, pepper, and spices; stir until well-mixed.
  • Stuff rice mixture into each squash half.
  • Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow).
  • Pour any remaining broth around squash.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • Just prior to serving, sprinkle with crumbled cheese.
  • Enjoy!

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