Acorn squash is a great winter squash that deserves its place on the dinner table. It happens to be one of my husband's favorites! This sweet Acorn Squash in Slow Cooker is a simple recipe that is a fix it and forget it kind of side dish.
Why Make This Acorn Squash Recipe?
For one, it tastes delicious. The squash is tender and flavored with butter, honey, and cinnamon. If you haven't tried that combo before, you need to!
It is also really simple to make. You put it in the slow cooker and forget about it for a few hours. I also love this recipe for times when the ovens are full and you still have the side dish to cook. This frees up precious oven space!
It is a healthy side dish. I am always working on incorporating more veggies into my diet and this is a great way to do it!
It also makes a great meal prep. This acorn squash reheats well, so if you don't finish it in one sitting, no problem. Store in the fridge for up to 7 days and it reheats well in the microwave.
Ingredients
- Whole acorn squash- if you are wondering how to tell if it is good when you are shopping for one, let me tell you. The skin should be firm and hard, if it is soft it is bad. It should also be deep green with some orange or yellowish spots where it was growing on the ground.
- Butter- you can also use olive oil or another oil if you prefer, but I like the flavor of the butter.
- Honey- I used Manuka honey, but if you prefer, you could use a few tablespoons of brown sugar or even maple syrup.
- Cinnamon- Cinnamon really makes this recipe. It is the perfect warming spice for this dish. I love to use Spice House, Saigon Cinnamon.
How To Make
Probably the hardest part of this recipe is cutting up the acorn squash. Don't worry, even that isn't too hard!
It is really important to use a sharp knife. If your knife isn't, take the time to sharpen it. Then cut the acorn squash lengthwise in half. Scoop out the seeds. Then cut each side in half again or even in thirds.
Place the wedges into your crockpot cut side up.
Now, melt your butter, then mix it with the honey and cinnamon. Brush this mixture generously over the acorn squash.
Add in the water and cover with the lid. Set it on high for 2 hours. Check after that time and make sure it is tender. If it isn't let it continue to cook for another 30 minutes or so.
When they are tender they are ready to serve. I like to brown mine just a touch, and let me show you how to do this. Place the cooked acorn on a baking sheet and move it to the middle rack in your oven. Broil until the sugars are caramelized.
This isn't a necessary step, but it sure makes the squash so pretty! That is it! It is ready to serve.
Notes
- This is a very simple recipe to make, but let me give you some tips to ensure you have perfect acorn squash the first time.
- You can either cook this on high for 2 hours or on low for 4 hours. Both times/temps work well, it will just depend on the time you have to make it.
- I use a Crock-Pot brand slow cooker. It works great and I have had it for quite some time.
- You can vary this recipe depending on your preferences. For example, the butter can be subbed for vegan butter, olive oil, or other oil of choice. The honey can also be subbed for brown sugar or maple syrup. Use the same measurements for each substitution.
- The broiling at the end isn't necessary but is for aesthetics only. The squash will be fully cooked after its time in the slow cooker.
FAQ Acorn Squash in Slow Cooker
I like to check mine by inserting a fork. It should be tender, but not mushy. No need to overdo it!
I do not. It is such a pain to peel. I cook it with the skin on the cut it off when it is eaten.
You can! It is edible and will become very tender during baking. Whether you eat it or not is up to you.
Other Side Dish Ideas
- Praline Sweet Potatoes
- Zucchini Potato Fritters
- Twice Baked Broccoli Potatoes
- Broccoli and Corn fritters
- Broccoli Cheese Bites
- Ancient Grain and Vegetable Salad
- Cajun Mashed Potatoes
Acorn Squash in Slow Cooker
Equipment
- slow cooker
Ingredients
- 1 medium acorn squash
- 4 tablespoons butter
- 4 tablespoons honey
- 1 teaspoon cinnamon
- ½ cup water
Instructions
- Cut the acorn squash in half lengthwise. Then remove the seeds and cut them in half again or even in thirds.
- Melt the butter and mix in the honey and cinnamon. Place the wedges in your slow cooker and brush the top with the butter/honey mixture.
- Add in the ½ cup water to the bottom and close the lid. Turn on high for 2 hours. Check after 2 hours to make sure it is tender. If it isn't, leave it on for another half hour. Make sure that you are checking it is just tender, not mushy!
- I like a little caramelization on mine, so I placed it on a baking sheet and broiled it for just a few minutes. This is optional, but makes the squash so pretty!
- That is it, you are done!! Now, sit back and enjoy. You deserve it!
Notes
- This is a very simple recipe to make, but let me give you some tips to ensure you have perfect acorn squash the first time.
- You can either cook this on high for 2 hours or on low for 4 hours. Both times/temps work well, it will just depend on the time you have to make it.
- I use a Crock-Pot brand slow cooker. It works great and I have had it for quite some time.
- You can vary this recipe depending on your preferences. For example, the butter can be subbed for vegan butter, olive oil, or other oil of choice. The honey can also be subbed for brown sugar or maple syrup. Use the same measurements for each substitution.
- The broiling at the end isn't necessary but is for aesthetics only. The squash will be fully cooked after its time in the slow cooker.
Ann Carter says
I love every of these recipe’s and can’t wait to try them; especially the mini pie’s. Do you sell a cook book with these recipes in it?
Miss Ann
admin says
Miss Ann,
What a flattering comment, thank you!! I do have a cookbook...yet. Those plans are a few years down the road.