Slow Cooker Acorn Squash is a delicious vegetable side dish recipe. The squash cooks up super tender, and the butter and brown sugar make this a sweet squash recipe.
Cut the acorn squash in half lengthwise. Scoop out the seeds and pulp.
Place the halves in the slow cooker skin side down.
Add 1 Tablespoon of the butter to the cavity of each half.
If you are adding bacon - Cut the slices in half and lay 2 halves in each squash half.
Put 1 Tablespoon of brown sugar in each squash half.
Place the remaining butter on top of the brown sugar (½ Tablespoon on each).
Drizzle both halves with olive oil.
Sprinkle both halves with salt and pepper.
Add any optional add-ins.
Add ½ cup of water to the slow cooker. Cover and cook on High for 3-4 hours, or until the squash flesh is nice and tender when pierced with a fork.
Serve in the skin, which is edible if you want to eat it. Or scoop out of the skins and transfer to a serving dish.
Serving size is one half of an acorn squash prepared sweet as directed (without bacon).