crockpot acorn squashI know I love crock pot dishes and Naomi gives us one that looks wonderful for a cold day, O'Dea's Crock Pot Acorn Squash.  What's your favorite crock pot dish for fall/winter?

adapted: Stephanie O'Dea

Naomi says, One of my crock pot “go to girls” is Stephanie O'Dea. I own both of her crock pot cookbooks, Make It Fast,Cook it Slow and More Make It Fast, Cook It Slow. I use both regularly in my crock pot cooking. I am also a big fan of those considered to be in the squash family. When I found this in one of the cookbooks, it was a matter of time before I made it.

Now, she said to quarter the squash, but I like mine cut in half. First, it soaks in the butter/sugar mixture so the flavor just explodes when it is bitten into. Second, my husband and I are the only ones to eat the squash so I like the presentation better.

On a final note, Stephanie uses salt in her recipe. I am trying to cut salt in my family's cooking, so I omitted it. I couldn't tell the difference.

So, here we go!

Ingredients:

acorn squash
2 T brown sugar
2 T butter
2 tsp cinnamon

Directions:

1) Cut the squash in half, and scoop out the seeds and stringy pulp.

2) Put 1 T of butter, 1T of brown sugar and 1 t. into each half.  Place the pieces into your crock pot. Cover and cook on high for 2 hours, or low for about 3. The squash is finished when it is fork tender and peels away from the skin easily.

close
Be My FriendBe My FriendBe My Friend

Pin It on Pinterest

Share This