In our never-ending pursuit to eat in season, Eric and I have turned to squash, the quintessential winter vegetable. We’ve tried several varieties, but apparently we are just not squash people. I don’t know if it’s the texture or the unappetizing name (‘squash’ sounds a bit like something you’d find on the side of the road), but I just can’t stomach it.
That is, until we discovered acorn squash.
Now, I probably only like it because we eat it stuffed with apples, cinnamon, and brown sugar, but that’s a start, right? Plus, the acorn squash is certainly the cutest member of the squash family. And it’s really good for you. Apparently it’s full of beta-carotene, vitamins A and C, and omega-3 fatty acids. So you shouldn’t feel guilty about indulging in a bit of this slow cooker delight.
Cinnamon Acorn Squash
adapted from an ancient Betty Crocker cookbook
1 acorn squash
1/4 cup water
1/4 cup brown sugar
1/4 cup butter, melted
3 tablespoons apple juice
2 teaspoons cinnamon
1/4 teaspoon salt
Cut squash in half. Remove membranes and seeds.
Pour water into a slow cooker.
Mix together remaining ingredients and divide into acorn squash halves.
Place filled squash halves in slow cooker. It’s okay to balance them between the sides or against one another to keep them from falling over and spilling out all the good stuff. Cover and cook on high heat 3 or 4 hours, or until squash are tender.
I would have put a photo of the finished product on here, but I’m afraid I got too excited about eating the squash to actually take a quality photo.
Do you have any squash recipes for two hopeful squash-eaters?