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Slow Cooker Apple-Stuffed Acorn Squash with Cranberries and Spices Recipe

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  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Slow Cooker Acorn Squash recipe features tender acorn squash halves stuffed with sweet apples, butter, brown sugar, and warm spices, slow-cooked to perfection for a comforting and healthy side dish or light meal. The natural sweetness of the squash pairs beautifully with cinnamon, nutmeg, and dried fruits, making it a perfect autumnal treat with minimal hands-on time.

Ingredients

Acorn Squash

  • 1 acorn squash

Stuffing

  • 1 apple (peeled or unpeeled, cut into 1/2 inch cubes)
  • 2 tablespoons salted butter (cut into 8 cubes)
  • 4 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon raisins
  • 1 tablespoon dried cranberries
  • 1/4 cup cooked crumbled sausage or bacon (optional)

Additional

  • 3/4 cup water

Instructions

  1. Prepare the Acorn Squash: Cut the acorn squash in half horizontally across the middle. Slice off the stem or uneven bottom so each half rests flat in the slow cooker insert, ensuring the stuffing stays in place.
  2. Scoop Out Seeds: Scoop out the insides of each squash half, removing seeds and fibers completely. Place each hollowed acorn squash half into the slow cooker insert.
  3. Prepare the Apples: Core and cut the apple into medium-sized cubes about 1/2 inch each. You can peel or leave the skin on according to your preference.
  4. Stuff the Squash: Divide half of the apple cubes into each acorn squash cavity inside the slow cooker.
  5. Add Butter: Cut the 2 tablespoons of salted butter into 8 small cubes. Place 4 cubes of butter on top of the apple mixture in each acorn squash half.
  6. Add Sweeteners and Spices: Sprinkle each acorn squash half with 2 tablespoons of brown sugar, 1/4 teaspoon of cinnamon, and 1/8 teaspoon of nutmeg evenly over the stuffing.
  7. Add Dried Fruits & Meat: Add 1 tablespoon raisins and 1 tablespoon dried cranberries across both halves evenly. If using, sprinkle the 1/4 cup cooked crumbled sausage or bacon on top or mixed in with the apples.
  8. Add Water: Carefully pour 3/4 cup water into the slow cooker insert around the squash, avoiding direct pouring on the squash halves.
  9. Cook: Cover with the lid and set the slow cooker to low. Cook for 3 to 4 hours, depending on the size of the acorn squash, until the squash flesh is easily pierced with a fork and the apples are soft.
  10. Serve: Carefully remove each acorn squash half from the slow cooker. Place on a platter and slice each half into two large wedges for a total of four servings.
  11. Enjoy: Serve warm as a delicious side dish or a cozy fall vegetarian main course.

Notes

  • Cooking times may vary slightly depending on the size of the acorn squash; check doneness after 3 hours.
  • You can substitute pears for apples or use a mix for a different flavor profile.
  • Optional: add cooked crumbled sausage or bacon for a savory twist.
  • To keep it vegan, use vegan butter or margarine instead of salted butter.
  • Make sure to pour water around the squash rather than on top to preserve the seasoning on the stuffing.

Find it online: https://ivysrecipes.com/slow-cooker-apple-stuffed-acorn-squash-with-cranberries-and-spices-recipe/