Acorn Squash

From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good. This recipe was submitted to Phyllis by Janet L. Roggie of Lowville, NY, Mary Stauffer of Ephrata, PA, Leona Yoder of Hartville, OH, June S. Groff of Denver, PA and Trudy Kutter of Corfu, NY.

• Ready In: 8 hrs 5 mins
• Serves: 4-6

Ingredients

• 1  acorn squash
•  water
•  salt, to taste
•  cinnamon, to taste
•  butter, to taste
•  brown sugar (optional) or  maple syrup (optional)

Directions

1. Wash squash. Cut off stem. Place whole squash in slow cooker. Add water to a depth of about 1 inch.
2. Cover and cook on Low 7 to 8 hours, depending on the size of the squash. Jag with a sharp fork to see if it is tender. Cook longer if it isn't. Check every 2 hours during cooking time, if you can, to make sure the squash isn't cooking dry. Add water if it drops below 1 inch deep.
3. Remove squash fro cooker and allow to cool until you can handle it.
4. Cut in half with a long bladed knife. Scoop seeds out of both halves.
5. To serve, sprinkle flesh with salt and cinnamon. Dot with butter. Drizzle with brown sugar or maple syrup, if you wish. Or scoop out the flesh with a spoon into a mixing bowl. Add remaining ingredients and mash together until well blended and smooth.
6. Variation: Cut the squash in half before placing in cooker. Scoop out seeds. Wrap each half in foil and place in cooker. Add water to a depth of 1 inch.
7. Continue with Step 2 above, but skip Steps 3 and 4.
8. Alice Rush, Quakertown, PA.