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Slow Cooker Acorn Squash Recipe

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Squash belongs to the Cucurbita family, which includes zucchini, pumpkin, butternut, and, yes, acorn squash, according to food scientists.

The popularity of acorn squash can be attributed to several factors.

One of its distinguishing characteristics is its flavor.

Acorn squash, which is both savory and sweet, is equally at home in a side dish with onions as it is in pies and cookies.

Acorn squash is a winter veggie that is- available in the market from early fall to late winter.

It has a thick skin, comparable to that of a pumpkin, which makes it a perfect squash to keep for a long time.

This is especially useful if you want to buy something but aren’t sure when you’ll be able to use it.

Is it slightly sweet when cooked, with a squash consistency?

It also has huge seeds in its belly, similar to other thick-skinned squashes.

The acorn squash flesh cooks up nicely and is tender in the slow cooker, and the addition of a little butter and brown sugar enhances the natural tastes of this lovely veggie.

Acorn Squash in the Slow Cooker is a great veggie side dish.

The butter and brown sugar make this a sweet squash recipe, and the squash cooks up wonderfully soft.

Slow Cooker Acorn Squash is simple to prepare and delicious!

The amount of squash you can cook at once is determined by the size of your slow cooker and the size of your squash.

More squash will fit if you cut it into smaller pieces.

Ingredients

Acorn Squash, Sweet Version

  • 1/2 teaspoon salt (kosher) (more or less to taste)
  • ¼ teaspoon black pepper
  • 3 tbsp. butter (distributed)
  • 2 tsp. brown sugar
  • ½ cup of water

Acorn Squash, Savory Version

  • 1 tbsp. extra virgin olive oil (drizzled over both halves)
  • ½ teaspoon salt (kosher) (more or less to taste)
  • ¼ teaspoon black pepper
  • ½ cup of water

Optional

  • 2- slices of bacon (uncooked)
  • a quarter cup of maple syrup (divided between 2 halves)
  • a quarter teaspoon of cinnamon
  • 1- garlic clove, pressed (divided- between 2 halves)
  • 1- a sprig of minced fresh rosemary

Directions:

Squash Preparation:

  1. Acorn squash should be cut in half lengthwise. Remove the seeds and pulp using a spoon.
  2. Place the pieces skin-side down in the slow cooker.

Getting Ready for the Sweet Version:

  1. Fill each half’s cavity with 1 tablespoon of butter.
  2. If using bacon, cut the slices in half and place two halves on each side of the squash.
  3. In each squash half, sprinkle 1 tablespoon of brown sugar.
  4. Place the remaining butter (½ Tablespoon per person) on top of the brown sugar.

Making the Savory Version:

  1. Drizzle olive oil over both halves.
  2. Season salt and pepper to taste on both halves.
  3. Optional add-ons can be added now.

How to Cook Both Versions:

  1. Fill the slow cooker with 1/2 cup of water. If pierced with a fork, the squash flesh should be nice and tender after 3-4 hours of cooking on high.
  2. Including the skin is an option if you wish to eat it. Otherwise, scoop it out of the skins and serve.

Notes on the Recipe:

You may be able to cook more squash at once depending on the size of your slow cooker and the size of the squash.

You can divide the halves lengthwise into 3 or 4 pieces if you desire.

You may be able to leave smaller squash in halves.

If you prepare the chopped pieces, you might not need to cook them for as long as the recipe suggests. 

Why Make This Recipe In A Slow Cooker?

This dish can, of course, be baked in the oven.

However, there are several compelling reasons why using a slow cooker is preferable:

  1. When you don’t have time to babysit a dish in the oven, use your slow cooker to create this simple squash recipe. In the blink of an eye, baked items can go from done to overcooked in the oven. Slow Cookers are more tolerant of people who are late or lose track of time because they cook slowly and steadily.
  2. If your crockpot cooking time is 2 hours but you have a 15-minute errand, call, or meeting, your food will probably be alright! In addition, many slow cookers may be programmed. They can be programmed to switch off or warm up at a specific time.
  3. Making a side dish like this in the cooker frees up space in the oven for other things. Using your slow cooker to make this dish can be lifesaving if you already have a dinner, appetizer, and dessert cooking in the oven.
  4. You may use parchment paper or a slow cooker liner to use in your cooker, leaving you with almost no clean-up!
  5. Slow cookers are an excellent method to cook with kids. They’re great for families because they don’t get as hot as ovens and because you usually don’t turn them on until all the ingredients are in. Please keep in mind that a slow cooker can still cause you to burn yourself. When you’re in the kitchen, make sure to keep an eye on your kids!

Hints And Hacks For Slow Cooker Squash

  1. Warm or cold leftovers are excellent!
  2. Drizzle a little maple syrup over the squash shortly before serving to make it even sweeter.
  3. If your guests will be dining at different times, this delectable meal is ideal. Turn your slow cooker to low when the cooking time has passed. No matter what time they are ready to eat, each supper can include a warm and full dish.

Here are some suggestions for serving:

  1. Acorn squash can be used in vegetable salads in fresh, soft, thin slices.
  2. Squash blossoms are dipped in chickpea flour batter, fried in oil, and served as tasty appetizers.
  3. It can be used in pies, casseroles, cakes, puddings, and other dishes, just like pumpkin.
  4. A tasty soup made with pureed acorn squash, onion, carrot, and garlic.
  5. Cut the fruit in half, scrape out the seeds, then stuff it with cheese, mushrooms, and herbs before baking.
  6. The kernels of acorn squash can be consumed- as a snack. Simply; roast the seeds in the oven before serving.

Food Storage and Safety:

Acorn squash thrives in a cool, dry environment with a temperature range of 50 to 55 degrees.

When stored at this temperature, it can last up to a month.

If the humidity in the storage room is also lowered, it may last up to three months.

Raw acorn squash can keep for about two weeks in the refrigerator.

Once the squash is cooked, store it in the refrigerator for three to five days before using it.

Nutritional facts

  • Calories: 124kcal
  • Carbohydrates: 18g
  • Protein: 1g
  • Fat: 6g
  • Saturated Fat: 4g
  • Polyunsaturated Fat: 0.3g
  • Monounsaturated Fat: 2g
  • Cholesterol: 16mg
  • Sodium: 7mg
  • Potassium: 401mg
  • Fiber: 2g
  • Sugar: 7g
  • Vitamin A: 600IU
  • Vitamin C: 16.5mg
  • Calcium: 40mg
  • Iron: 0.9mg 

How is Acorn Squash a healthy dish?

Acorn squash, like other winter squash, is incredibly nutritious, providing an excellent source of vitamins, minerals, and fiber. Acorn squash has a low-calorie count but is high in nutrients.

Vitamin C, a water-soluble molecule that stimulates immune cell activity and protects against potentially harmful germs, is particularly high in acorn squash.

It’s also strong- in B vitamins, which help with red blood cell formation and breakdown, as well as the electrolytes magnesium and potassium, which are needed- for muscle function and blood pressure regulation.

Furthermore, acorn squash is abundant in fiber, a vitamin that is essential for normal digestion as well as illness prevention.

  1. Improves digestion: The soluble and insoluble fiber content of acorn squash is high. Although they serve different functions in the body, they both play an important part in digestive health. Soluble fiber softens feces whereas insoluble fiber bulks it up, preventing constipation and facilitating regular bowel movements.
  1. Essential nutrients are found in this product: Acorn squash is a carbohydrate with a high nutritional value. It’s packed with vitamins and minerals that benefit your health in a variety of ways. Vitamin C, pro-vitamin A, B vitamins, potassium, magnesium, iron, and manganese, all of which are needed for overall health, are abundant in acorn squash.
  1. It protects you from some ailments: Incorporating acorn squash into your diet is a smart way to protect your overall health, as eating more veggies may lower your chance of developing a variety of chronic conditions. While there is little study on the health benefits of acorn squash, there is enough evidence to support the benefits of a vegetable-rich diet.

Final words

Acorn squash (Cucurbita pepo) is easily identified by its dreidel-like form, vivid orange flesh, and ribbed green skin.

It has a good nutritional profile, with a lot of fiber and a lot of vitamins.

Although acorn squash is related to summer squash such as zucchini and crookneck, it is more frequently referred to as winter squash.

When cooked, it has a somewhat nutty flavor and a soft texture that many people appreciate.

This recipe is also healthful, which is an added plus!

Acorn squashes are high in fiber and provide a good source of vitamins C, A, B-6, niacin, folate, and thiamine.

Slow Cooker Acorn Squash Recipe

Slow Cooker Acorn Squash Recipe

Acorn squash is a winter veggie that is- available in the market from early fall to late winter
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer
Cuisine American
Servings 2
Calories 690 kcal

Equipment

  • 1 Slow Cooker

Ingredients
  

  • 1 teaspoon salt kosher (more or less to taste)
  • 1/2 teaspoon black pepper
  • 3 tbsp. butter distributed
  • 2 tsp. brown sugar
  • 1 cup water
  • 1 tbsp. olive oil drizzled over both halves
  • 2- slices bacon uncooked
  • 1 maple syrup divided between 2 halves
  • 1 cinnamon
  • 1 garlic clove pressed (divided- between 2 halves)
  • 1 minced

Instructions
 

  • Acorn squash should be cut in half lengthwise. Remove the seeds and pulp using a spoon.
  • Place the pieces skin-side down in the slow cooker.
  • Fill each half’s cavity with 1 tablespoon of butter.
  • If using bacon, cut the slices in half and place two halves on each side of the squash.
  • In each squash half, sprinkle 1 tablespoon of brown sugar.
  • Place the remaining butter (½ Tablespoon per person) on top of the brown sugar.
  • Drizzle olive oil over both halves.
  • Season salt and pepper to taste on both halves.
  • Optional add-ons can be added now.
  • Fill the slow cooker with 1/2 cup of water. If pierced with a fork, the squash flesh should be nice and tender after 3-4 hours of cooking on high.
  • Including the skin is an option if you wish to eat it. Otherwise, scoop it out of the skins and serve.

Nutrition

Calories: 690kcalCarbohydrates: 15gProtein: 7gFat: 68gSaturated Fat: 31gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 2gCholesterol: 125mgSodium: 2919mgPotassium: 157mgFiber: 2gSugar: 10gVitamin A: 1140IUVitamin C: 1mgCalcium: 76mgIron: 1mg
Keyword Slow Cooker Acorn Squash Recipe
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