I have been in a serious relationship with my crock pot for the last five years. I use my crock pot to cook chicken, roast, pork, vegetables, and ribs. From the meat I make a lot of tacos, enchiladas, chicken noodle soup, Philly sandwiches, buffalo chicken pizza…the possibilities are endless. To save time when using my crock pot I use crock pot liners (one-time use liners). I also, cover the top with aluminum foil and place the lid on the foil. It seems to keeps the meat extra moist and lid clean-up is a breeze.
Today was our final CSA (Community Supported Agriculture) fresh produce pick up. In the bag we received: acorn squash, green peppers, jalapeno peppers, red and white onions. I’ve never made acorn squash before, so this was a great opportunity to try a new crockpot recipe. Making it was super easy and it tasted great. From the produce I also made stuffed peppers , Nancy’s Pepper Poppers, and Jalapeno Popper Chicken Chili.
Acorn squash is a packed with fiber, vitamin C, thiamin, B6, and vitamin A.
- 1 acorn squash
- 2 T. brown sugar
- 1 T. margarine
- ½ t. cinnamon
- ½ t. nutmeg
- Wash squash under running water.
- Microwave whole squash for 3 minutes.
- Cut top off squash and scoop out the insides, including seeds.
- Coat inside and top of squash with margarine.
- Sprinkle brown sugar, cinnamon, and nutmeg on the inside and top of squash.
- Add ⅓ cup water to the crockpot.
- Place the squash in crockpot and cook on low for 3-4 hours.
- Cut in fourths and serve with more brown sugar sprinkles on top if desired.