Prep 15 mins
Cook 4 hrs
I was on the search for a crock pot method for acorn squash and wasn't happy with what I found. . .so I took a little from each recipe and created my own. The results were outstanding. If you have any leftovers, simply scoop out the pulp, apples, craisins and mix with juices in crock pot, mash slightly and freeze for a side dish at a later date! This recipe is quite forgiving, so don't worry about measuring everything out exactly. In our house, we eat this as a main course with a small salad on the side.
- 118.29 ml apple juice (may use cider)
- 1 large acorn squash, quartered
- 0.25 ml salt
- 29.58 ml butter (may sub vegan margarine)
- 29.58 ml brown sugar
- 59.14 ml dried cranberries
- 354.88 ml diced apples (I used Honey Crisp which are sweet and tart)
- 0 lemon, juice of
- 4.92 ml cinnamon
- 29.58 ml maple syrup
- 44.37 ml walnuts
- Turn crockpot to HIGH to get it warm while you fill it up.
- Pour apple juice in bottom of crockpot.
- Place squash, cut side up, in bottom of crockpot.
- On top of each piece of squash, sprinkle with salt, followed by 1/2 T butter, 1/2 T brown sugar, and 1 T dried cranberries.
- Sprinkle apples in and around the squash (about 1/4 cup will fit piled up on each squash).
- Juice lemon over the top of the apples, then sprinkle with the cinnamon and pour the maple syrup over the top.
- Cook the squash on LOW for 4-6 hours or HIGH for 2.5-4 hours. NOTE: crockpots are not created equal as far as temp goes and we will all buy different sized squash. . .that being said, cook times will vary. . .I don't mind eating mushy squash, but you can't eat undercooked squash simply because you can't cut it :) I cooked mine on low for 4 hours and it wasn't done so I cranked it up to high for 1 hour and it was perfectly cooked.
- When squash it tender, place each piece on a plate and sprinkle with the nuts.
- OPTIONAL: I am bad, so therefore I put another 2T of cold butter in with the apple juice and remaining apples on the bottom of the crockpot and stir til the butter is melted and then spoon the "sauce" over the top of the squash. If you like yours really sweet (as I do), feel free to drizzle it with more maple syrup or honey.
Up until trying your recipe, I had never tried acorn squash, so neither had my children. I am happy to say that we all LOVED this recipe, the squash came out tender and full of flavor. I made exactly as posted, except I used water and added half a cup extra of green apples instead of apple juice (I didn't have any), and I also didn't have any crasins, so I subbed dried blueberries (my children LOVE blueberries). This was quick and easy, once I got the squash cut LOL! Thank you so much for sharing this wonderful recipe!
I peeled the skin off of each squash slice, then put the whole panful in a casserole dish to take to a church dinner. It was very pretty looking, and a very delicious way to eat squash. I would use even more craisins or cranberries, as the bright redness and tartness of these really added to the dish. I also added a hard pear to the mix, as I had some on hand. Thanks for another way to fix acorn squash.
Whelp. I made this -- but microwaved for about five minutes then finished in the oven about 40 minutes. Glad for the craisins. I would've subbed those anyway. Perfect side dish for pork tenderloin (although as big as this was, but pork was more like the side dish). My house smelled yummy like fall. I topped with a dollop of cinnamon butter! Made for Veg*n swap September 2011!