Slow Cooker Acorn Squash

Slow Cooker Brown Sugar Acorn Squash featured overhead of apple cinnamon stuffed squash on a plate

This sweet and savory acorn squash recipe is a fabulous side dish. The taste of fall is wonderful in this slow cooker brown sugar acorn squash recipe. Cook it in the CrockPot for the best that is stuffed acorn squash with apple & cinnamon you have ever had. Great for Thanksgiving or Christmas dinner.

5 from 5 votes

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Prep Time 15

Cook Time 4

Total Time 4 15

Course Side Dish

Cuisine American

Servings

Calories 186 kcal

Equipment

Slow Cooker

Ingredients

1 acorn squash
1 apple
2 Tablespoons salted butter
4 Tablespoons brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¾ Cup water

Optional additional ingredients

1 Tablespoon raisins
1 Tablespoon dried cranberries
apples & pear combo vs just apples

Savory Meats optional additional Ingredients - use only half an apple and then add the following:

¼ cup cooked crumbled sausage or bacon

Instructions

Cut the acorn squash in half horizontally across the middle. Slice off the stem or uneven bottom of the squash. You want each half to be flat in the bottom of the slow cooker insert so that the other ingredients stay in place.
Scoop out the insides and remove seeds and fibers. Place each half inside the slow cooker insert
Core and cut apples in medium-sized cubes about ½" each. (peeled or unpeeled, whatever your preference is) Add half of the apple pieces to each acorn squash cavity.
Cut each tablespoon of butter into 4 cubes for a total of 8 tiny cubes. Add 4 tiny cubes to each apple stuffed acorn squash.
Sprinkle each acorn squash half with 2 tablespoons of brown sugar, ¼ teaspoon of cinnamon & ⅛ teaspoon of nutmeg.
Pour the water carefully into the slow cooker insert along the inside edge so that you do not pour it directly onto the squash but around it.
Next, place the lid on the slow cooker. Set it on low and cook for 3 – 4 hours. (depends on side of the acorn squash)
You know the apple stuffed acorn squash is ready when a fork pierces into the flesh easily and the apples are soft.
Carefully remove each acorn squash half from the slow cooker. Place on a platter and cut each into 2 large wedge pieces. It will be a total of 4 servings.
Enjoy!

Notes

STORING & REHEATING:

Store leftovers for up to 5 days in the refrigerator.
Reheat in the microwave for 1-2 minutes depending on serving size.

TIPS:

Make sure the acorn squash will fit in your slow cooker insert, pick out small, medium or large at the store.
This pairs well with turkey, chicken, or pork - ideal for fall or winter cozy meals or holidays (Thanksgiving,Christmas, etc)

Nutrition

Calories: 186kcalCarbohydrates: 36gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 56mgPotassium: 475mgFiber: 3gSugar: 19gVitamin A: 596IUVitamin C: 14mgCalcium: 55mgIron: 1mg

Keyword Autumn, fall, gluten-free, grain-free, low carb, savory, squash, sweet, yellow

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