Slow Cooker Acorn Squash
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.
Servings: 2 or more
Equipment
- Slow Cooker
Ingredients
Sweet Version
- 1 Acorn Squash*
- ½ teaspoon Kosher Salt (more or less to taste)
- ¼ teaspoon Pepper
- 3 Tablespoons Butter, divided
- 2 Tablespoons Brown Sugar
- ½ cup Water
Savory Version
- 1 Acorn Squash
- 1 Tablespoon Olive Oil (drizzled over both halves)
- ½ teaspoon Kosher Salt (more or less to taste)
- ¼ teaspoon Pepper
- ½ cup Water
Optional
- 2 slices Bacon (uncooked)
- ¼ cup Maple Syrup (divided between 2 halves)
- ¼ teaspoon Cinnamon
- 1 clove Pressed Garlic (divided between 2 halves)
- 1 sprig Fresh Rosemary, minced
Instructions
Preparing The Squash
- Cut the acorn squash in half lengthwise. Scoop out the seeds and pulp.
- Place the halves in the slow cooker skin side down.
Preparing Sweet Version
- 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).
Preparing Savory Version
- Drizzle both halves with olive oil.
- Sprinkle both halves with salt and pepper.
- Add any optional add-ins.
Cooking Both Versions
- 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.
Notes
- *Depending on the size of your slow cooker and the size of the squash, you may be able to cook more at one time. If you want, you can cut the halves into 3 or 4 pieces lengthwise. Smaller squash you may be able to leave in halves.
- If you make the cut pieces, they may not need as long to cook as the recipe states.
Nutrition
Calories: 290kcal
