This Crockpot Brown Sugar Acorn Squash is the perfect fall side dish recipe! Halved acorn squash, filled with brown sugar and raisins, and slow cooked until sweet and buttery!
Pumpkin, squash, and sweet potatoes - the vegetables we think of during the beautiful autumn season! Well, gourds too, but I believe most people use those for decorative reasons, rather than cooking. I see them sitting with pumpkins on the side of the road at farm stands and they're so pretty! Acorn squash has been one fall vegetable I've been wanting to try on my own for quite a while.
One trip through local grocery stores in my area and I've found an explosion of all sorts of squash varieties. To be honest with you, I think they probably carry them year round. But walking into the produce departments, you'd never know that! Filled in rustic baskets and perched on hay bales along with beautiful blooming mums. And my favorite part: the price!
I was able to snag acorn squash last week for $.49 each - that's a steal! If you're able to catch a deal like that in your area, don't feel bad about stocking up - kept in a dry cupboard, acorn squash can last up to 4 weeks. Plus, you can cook it and then freeze it for even longer enjoyment!
This Crockpot Brown Sugar Acorn Squash is a sweet side dish - though it would be great on it's own for lunch as I can attest! They can be hard to slice in half, I sliced into it, rotated slicing around, and finally pulled the halves apart when I came to the stem.
Crockpot Brown Sugar Acorn Squash
By Kelly Miller
Acorn squash halves stuffed with raisins, brown sugar, and spices and cooked in a Crockpot.
Ingredients: 2 acorn squash, halved and seeded 3/4 cup brown sugar 2 teaspoons pumpkin pie spice 3/4 cup raisins 1/3 cup butter, sliced thin 1/2 cup water Instructions:
In a medium bowl, stir together brown sugar and pumpkin pie spice. Stir in raisins.
Spoon mixture into cavity of each acorn squash half.
Wrap each half tightly in aluminum foil. Place into Crockpot, rearranging as necessary to make sure lid can shut securely.
Pour water into bottom of Crockpot. Cover and cook on high for 4 hours.
Allow squash to cool slightly before unwrapping and serving.
I can't even begin to tell you how wonderful this made my entire kitchen smell! I'm honestly planning on making a large batch of these for Thanksgiving, I think the entire family will love having these along with their turkey and other side dishes. Plus, how pretty they look on a plate, too!
