If you’re looking forward to fall and need some cool recipe ideas to bring in the autumn season than this slow cooker squash recipe is just what the doctor ordered. It is uh-mazing! you’ll be peeking into your Crock Pot the entire day to see if your maple squash is done yet. And let me tell ya, it smells heavenly! They need to create a candle that smells like this recipe. I would totally purchase stock in it. Enjoy!
See, this is why I LOVE the fall season so very much! It’s due to recipes like this. Yummy!
Ingredients
• 1 Acorn Squash, large
• ½ cup Mott’s Apple Juice
• 2 tsp McCormick Cinnamon
• 2 TBSP Kerrygold Butter
• 2 TBSP Domino Brown Sugar
• ¼ cup Walnut Pieces
• ¼ cup Maple Syrup
Instructions:
• Wash the acorn squash and cut in half, vertically.
• Using a spoon, scoop out inner seeds and strings and dispose of them.
• Cut each half of the acorn squash into quarters.
• Line your slow cooker pot with parchment paper or spray with a non-stick spray.
• Pour in the apple juice.
• Place acorn squash quarters into the slow cooker pot.
• Season with cinnamon.
• Cut the butter into pieces and add it to the slow cooker pot.
• Add the brown sugar.
• Cook on low for 4 – 5 hours or until the squash is very tender.
• Remove the acorn squash pieces and with a spoon, scrap the meat off the peel of the squash, place in a bowl.
• Add a few tablespoons of the cooking juices into the squash and mash together.
• Season to taste with salt and pepper.
• Place into a serving bowl and garnish with the walnut pieces and drizzled maple syrup.
• Serve immediately.
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Quick tip: Eat this yumminess for breakfast!