Description
A hearty and flavorful dish featuring acorn squash cooked in a crockpot, perfect for fall.
Ingredients
Scale
- 1 medium acorn squash, halved and seeds removed
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cinnamon
- 1 tbsp maple syrup
- 1/4 cup water
Instructions
- Cut the acorn squash in half and remove the seeds.
- Drizzle olive oil over the squash halves and season with salt, pepper, and cinnamon.
- Place the squash halves in the crockpot, cut side up.
- Drizzle maple syrup over the squash.
- Add water to the crockpot.
- Cover and cook on low for 4-5 hours or until tender.
- Serve warm.
Notes
- You can add brown sugar instead of maple syrup for a different sweetness.
- Adjust cooking time based on your crockpot’s settings.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 4-5 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 120
- Sugar: 8g
- Sodium: 590mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: acorn squash, crockpot, fall recipes, slow cooker, vegetarian