Acorn Squash Crock Pot Recipe by A Year of Slow Cooking
- Acorn squash
- 2 T brown sugar
- 2 T butter
- 2 tsp cinnamon
- 4 pinches of salt
- Use a 4 quart crockpot. Cut the squash in quarters, and scoop out the seeds and stringy pulp.
- Put 1/2 T of butter and 1/2 T of brown sugar into each quarter. Sprinkle 1/2 tsp of cinnamon onto each brown sugar pile. Add a small pinch of salt to each quarter.
- Lower the pieces into your crockpot. Cover and cook on low for about 3. The squash is finished when it is fork tender and peels away from the skin easily.