Best 2 Slow Cooker Acorn Squash Recipes

Acorn squash, a versatile winter squash, takes center stage in this collection of delectable slow cooker recipes. These culinary creations transform the acorn squash into a symphony of flavors, textures, and aromas. From sweet and savory to hearty and comforting, these recipes cater to diverse palates and cooking preferences. Get ready to embark on a culinary journey that will showcase the best of acorn squash in your slow cooker.

The first recipe, Classic Roasted Acorn Squash, takes a straightforward approach, allowing the natural sweetness of the squash to shine through. Simply halve and scoop out the seeds, drizzle with olive oil, sprinkle with salt and pepper, and let the slow cooker work its magic. The result is tender, caramelized squash that can be enjoyed as a side dish or incorporated into various other dishes.

Next up is the Savory Stuffed Acorn Squash. This recipe takes a savory turn, filling the squash with a delightful mixture of ground turkey, wild rice, dried cranberries, and a blend of aromatic spices. The slow cooker gently cooks the squash and stuffing, resulting in a cohesive and flavorful dish that is sure to impress.

For those seeking a vegetarian option, the Quinoa and Black Bean Stuffed Acorn Squash is a delightful choice. Quinoa, black beans, corn, and a medley of vegetables come together in a flavorful filling that is nestled inside the acorn squash. Cooked to perfection in the slow cooker, this dish is a wholesome and satisfying meal that showcases the versatility of plant-based ingredients.

For a unique twist, the Brown Sugar and Bacon Stuffed Acorn Squash combines sweet and savory flavors in a tantalizing way. A mixture of brown sugar, butter, and bacon bits is spooned into the squash halves before they are slow-cooked until tender. The result is a dish that is both indulgent and comforting, with a perfect balance of sweet and savory notes.

Lastly, the Slow Cooker Acorn Squash Soup offers a warm and comforting meal in a bowl. Roasted acorn squash is blended with vegetable broth, cream, and spices to create a velvety smooth soup that is perfect for a chilly day. Garnish with crispy sage or pumpkin seeds for an extra touch of flavor and texture.

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 small to medium-sized acorn squash for best results.
Make sure to wash the acorn squash thoroughly before cutting and cooking.
To easily cut the acorn squash, slice it in half vertically and scoop out the seeds and pulp.
Place the seasoned acorn squash halves cut-side up in the slow cooker, add water or broth to the bottom, and cook on low for 4 to 6 hours or until tender.
Before serving, top the cooked acorn squash with butter, brown sugar, cinnamon, and nutmeg for a sweet and savory flavor.
For a savory twist, drizzle the cooked acorn squash with olive oil, salt, and pepper before baking.
Acorn squash can also be stuffed with fillings such as sausage, rice, or quinoa for a hearty and delicious meal.
To store cooked acorn squash, place it in an airtight container and refrigerate for up to 3 days.

Conclusion:

Acorn squash is a versatile and delicious vegetable that can be easily prepared in a slow cooker. With its sweet and nutty flavor, acorn squash is a great addition to any meal. Whether you choose to serve it as a side dish or a main course, there are many ways to enjoy this nutritious and flavorful squash. So next time you're looking for a healthy and easy recipe, give slow cooker acorn squash a try!