Best 2 Slow Cooker Acorn Squash Recipes

Slow cooker acorn squash is a delicious and easy-to-make dish that is perfect for a weeknight meal. Acorn squash is a type of winter squash that has a sweet and nutty flavor. It is a good source of fiber, vitamins, and minerals. When cooked in a slow cooker, the squash becomes tender and flavorful, and the natural sweetness of the squash is enhanced. The slow cooker also makes it easy to cook the squash without having to babysit it. You can simply add the squash to the slow cooker in the morning, and it will be ready by dinnertime.

Let's cook with our recipes!

SLOW-COOKER ACORN SQUASH

Slow-Cooker Acorn Squash image

Provided by Trisha Yearwood

Categories side-dish

Time 4h25m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 medium acorn squash
1 cup vegetable or chicken stock
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 teaspoons fresh thyme leaves, plus 4 sprigs
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) butter

Steps:

Cut each acorn squash into 6 slices and remove seeds.
Pour the stock and cider vinegar into a 6-quart slow cooker. Add the squash slices, drizzle with the olive oil, and sprinkle with the thyme leaves and some salt and pepper.
Cover and cook on high for 3 to 4 hours.
When the squash is fork-tender, heat a small saute pan over medium-high heat and add the butter. When hot but not smoking, add the thyme sprigs--they should sizzle--and fry for about 30 seconds, until darkened but not browned. Remove the sprigs to a paper towel-lined plate and let cool slightly before shaving off the leaves. Let the brown butter in the pan cool slightly, then drizzle it over the squash. Garnish with the fried thyme leaves.

SLOW COOKER BUTTERNUT SQUASH AND ACORN SQUASH BISQUE

Slow Cooker Butternut Squash and Acorn Squash Bisque image

The squash in this bisque isn't hidden with creams, tons of sugar or butter. You can actually taste the vegetable and the other ingredients just compliment it. I was taken out to dinner for my birthday last week and got some wonderful Butternut Squash soup. I had an Acorn Squash and a little 1 pound butternut squash. I looked...

Provided by Barbara Kavorkian

Categories Soups

Time 8h25m

Number Of Ingredients 11

Ingredients

1 lb butternut squash
1 large acorn squash (think mine was 2 1/2 or 3lbs)
5 1/4 tsp chicken bouillon granules/cubes
5 1/4 c water
1/4 c packed brown sugar
2 tsp ground ginger (or 2 tbsp fresh minced ginger if you have)
1/2 large onion, coarsely diced (about 1 cup)
1 cinnamon stick
1/2 c low fat sour cream or plain yogurt for garnish or to stir in
1/4 tsp salt- or to taste (i did not add any)
1/4 tsp white pepper (this is a bit stronger than black pepper, go easy at first, or use black)

Steps:

1. In Slow Cooker, stir/whisk in bouillon granules or cubes, water, brown sugar, and ginger. Make sure all bouillon and ginger is incorporated and add cinnamon stick, onions and all of the squash stirring to incorporate ingredients together. Cover Slow Cooker, and turn to LOW for 7 to 8 hrs.
2. Once time has expired, turn off cooker and using an immersion hand held blender, break up and blend soup to desired consistency. If you do not have this type of blender, you can use a counter top blender. To do this, let the soup cool for at least an hour. Pour about 1/3 of squash mix into the blender, making sure you get some of the liquid into each batch. Place the lid on the blender and hold it down by placing a folded up towel over the lid and secure the top with your hand so the top does not fly off. Pulse a few times and blend to desired consistency. You will need to do this in a few batches. You can either transfer right away into storage containers and freeze or place in refrigerator, or you can serve right away by placing in a pot to reheat over medium heat until hot. Add any salt and pepper you wish at this time and garnish with a dollop of sour cream.
3. If you would like a creamier soup, while reheating, you can add to the bisque 1/2 cup of half and half after blending or just have out the sour cream or yogurt for each to stir into their bowls.
4. Nutrition Facts Serving Size: 1 1/2 cup Amount per Serving Calories 115 Total Fat 0.12g Saturated Fat 0.01g Cholesterol 0mg Sodium 382.65mg Total Carbohydrate 27.69g Dietary Fiber 3.45g Sugars 9.16g Protein 3.31g

Tips:

Choose ripe acorn squash: Look for squash that is deep green in color and has a hard, unblemished skin. Avoid squash that is bruised or has soft spots.
Prepare the squash properly: Cut the squash in half lengthwise and scoop out the seeds and pulp. Drizzle the squash with olive oil and season with salt and pepper.
Use a variety of toppings: Acorn squash can be topped with a variety of ingredients, such as butter, brown sugar, maple syrup, honey, cinnamon, nutmeg, ginger, and chopped nuts. You can also add savory toppings, such as bacon, sausage, or cheese.
Cook the squash until it is tender: The squash should be cooked until it is easily pierced with a fork. The cooking time will vary depending on the size of the squash and the type of slow cooker you are using.

Conclusion:

Acorn squash is a delicious and versatile vegetable that can be easily cooked in a slow cooker. With its sweet and nutty flavor, acorn squash can be enjoyed as a side dish or as a main course. By following the tips above, you can create a variety of delicious acorn squash recipes that will please everyone at your table.