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.
Yum.
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
1 small apple, coarsely chopped
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?
-Ally
Kira says
Wow, this looks fantastic! We actually love squash, even my kids will eat it. You definitely have to find the right kind and some good recipes. We often get various squash in our bi-weekly organic co-op delivery. I do a lot of roasted veggies, peeling and cutting up the squash with some of our other items like sweet potato or even parsnip. Drizzle olive oil on top and a dash of kosher salt and sometimes a sprinkle of cinnamon and nutmeg, then bake in the over on 350 for 30 minutes give or take. Yummy! Butternut squash soup can be tasty, but rich. I’ve also always bought pre-made and not been adventurous enough to try making it from scratch myself, but butternut squash ravioli is really good too.
ericandally says
Butternut squash ravioli sounds delicious! I think I’ll try that out soon! Thanks for sharing your ideas, Kira!
My Grandparents' Kitchen says
Forget love – I’d rather fall in chocolate! ~ Sandra J. Dykes
Ari says
Have you tried Butternut Squash?
I’ve done:
+curried butternut squash soup.
+butternut squash filled with brown sugar, honey, and vanilla bean
+yogurt curried chicken with brussel sprout, butternut squash, potato and onion oven roast
Let me know if you want the actual recipe to any of those… If you even like curry!
ericandally says
We’ve tried the butternut squash soup, but that got a big thumbs down. I’d love to try the recipes for the other two, if you’d like to share! Thanks, Ari!