Crock Pot Acorn Squash

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.


Make Crock Pot Cleaning a Breeze!


Crockpot Acorn Squash
  • 1 acorn squash
  • 2 T. brown sugar
  • 1 T. margarine
  • ½ t. cinnamon
  • ½ t. nutmeg
  1. Wash squash under running water.
  2. Microwave whole squash for 3 minutes.
  3. Cut top off squash and scoop out the insides, including seeds.
  4. Coat inside and top of squash with margarine.
  5. Sprinkle brown sugar, cinnamon, and nutmeg on the inside and top of squash.
  6. Add ⅓ cup water to the crockpot.
  7. Place the squash in crockpot and cook on low for 3-4 hours.
  8. Cut in fourths and serve with more brown sugar sprinkles on top if desired.



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