Do you ever see these in the grocery store and wonder what to do with them?
I tried a great recipe for this in my crockpot a few nights ago.
1 acorn squash
2 apples: peeled, cored, and diced (I left the peel on mine)
1 tablespoon butter, melted
2 tablespoons brown sugar
1 tablespoon chopped walnuts (I like a little more than this.)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Use a 4-quart slow cooker. Cut the acorn squash in half. This is hard! The author found the easiest way 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 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.
Cover and cook on low for 5 hours, or on high for 2 to 3.
Mine didn't look exactly like this photo, but it was SO GOOD.
Acorn squash is loaded with Vitamin A and C, plus magnesium, calcium and potassium
which we need right now going into flu season.
This is all thanks to the Crockpot Lady, and her new book Den gave me for Christmas:
We had it with this recipe.which we loved too. (minus the hot sauce, and brown rice instead of white because Dennis will not eat white rice.)
But really, this squash would taste good with anything.
This author was on GMA this past week. Watch the short video of her making Enchilada chili.
Watching it and tell me if you don't feel like getting out your crockpot!!