Prep 15 mins
Cook 6 hrs
A great slow cooker idea. This is a pretty squash dish even the kids will like. It goes well with roasted pork or pork chops.
- 2 acorn squash
- 1 (16 ounce) can cranberry sauce
- 1⁄4 cup orange marmalade
- 1⁄4 cup raisins
- 1⁄4 teaspoon cinnamon
- salt and pepper
- Cut each squash in half length wise; remove seeds.
- Cut squash into 1 inch thick wedges.
- Arrange squash in slow cooker.
- Heat cranberry sauce, marmalade, cinnamon and raisins; stir until smooth.
- Pour sauce over squash in cooker.
- Cover& cook on low heat setting for 6-7 hours or high heat for 3-31/2 hours.
This was absolutely gorgeous, sweet and tasty! I used peach jam rather than orange marmalade and made the cranberry sauce from scratch since I have lots of frozen cranberries. It couldn't have been easier to make and the wedges of squash dressed with cranberries and sauce are so beautiful on the plate. Great recipe venus2!
Delightful flavor, the marmalade with cranberry gives a tangy, but not too sweet taste. The cranberry sauce was Baked Brandy Cranberry sauce left over from Christmas. Cooking them in the crockpot makes this recipe a snap. I used Butternut squash. Love the touch of cinnamon. I served the squash with Chinese Chicken balls (Szechuan sauce on the side) and stir fried veggies Thanks venus2 for a great way to cook squash
Wow, great recipe, and very colorful. It stayed intact cooked in my crockpot for 7 hours (my crockpot is older and maintains about 170 degrees on low). While it was very good the first night (I'd give it a 4 star) it was the leftovers that became better and better. The texture improved and the flavors melded even more. I made only 3/4 of the recipe that turned out to be 11 generous servings over time. Low fat, low salt, high fiber, high potassium, and probably lots of vitamin A. What a healthy recipe, with gourmet flavor and lovely presentation! Thank you Venus2 for posting this unual and amazing recipe!