Slow Cooker Acorn Squash Recipes

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.

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!

Steps:

• Turn crockpot to HIGH to get it warm while you fill it up.
• Pour apple juice in bottom of crockpot.
• Place squash, cut side up, in bottom of crockpot.
• On top of each piece of squash, sprinkle with salt, followed by 1/2 T butter, 1/2 T brown sugar, and 1 T dried cranberries.
• Sprinkle apples in and around the squash (about 1/4 cup will fit piled up on each squash).
• Juice lemon over the top of the apples, then sprinkle with the cinnamon and pour the maple syrup over the top.
• Cook the squash on LOW for 4-6 hours or HIGH for 2.5-4 hours. NOTE: crockpots are not created equal as far as temp goes and we will all buy different sized squash. . .that being said, cook times will vary. . .I don't mind eating mushy squash, but you can't eat undercooked squash simply because you can't cut it :) I cooked mine on low for 4 hours and it wasn't done so I cranked it up to high for 1 hour and it was perfectly cooked.
• When squash it tender, place each piece on a plate and sprinkle with the nuts.
• OPTIONAL: I am bad, so therefore I put another 2T of cold butter in with the apple juice and remaining apples on the bottom of the crockpot and stir til the butter is melted and then spoon the "sauce" over the top of the squash. If you like yours really sweet (as I do), feel free to drizzle it with more maple syrup or honey.

Steps:

• Place butternut squash, pumpkin, acorn squash, kabocha squash, sweet potato, parsnip, and shallots in layers with butter, herbes de Provence, vinegar, garlic, and sea salt until the slow cooker is completely filled.
• Cover and cook on High until vegetables are tender, 3 to 4 hours, adding dried cranberries in during the last hour. Add feta cheese as the dish is served.

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.