Friday, October 21, 2016

Crockpot Brown Sugar Acorn Squash

 

 

 

Another meatless meal was on the menu last night and this one was perfect for a rainy and cold fall day. The kind of day that requires a lamp to be left on all day and chase away the gloominess. The kind of day that something in the crockpot cooking and making amazing fall scents, brings a little cheeriness that is otherwise laking.

I just love something that is easy to prepare, but the flavors aren't compromised at all. I have always baked my acorn squash in the oven, in a similar fashion, but when I saw this crock pot method, it tempted me to try. I love putting something in the crockpot early in the day and having dinner ready later, with no fuss. The brown sugar and pumpkin pie spices were delicious mixed with the creamy, soft cooked squash. Yum - fall harvest on a plate :-)

 

Crockpot Brown Sugar Acorn Squash


1 acorn squash, cut in half and scooped clean

4 T brown sugar (I used Splenda)

1 tsp pumpkin pie spice

2 T butter

1/2 cup water

 

Cut off a thin slice from bottom of acorn squash so the two halves stand flat. In a small bowl mix together the brown sugar and pumpkin pie spice. Spoon into both halves of acorn squash. Place pat of butter on top of each half. Wrap each half in foil and place in crock pot. Pour 1/2 cup water on bottom of crock pot, cover and cook 4 hours on high.

Have a wonderful weekend!

 

{Linking with these friends}

French Country Cottage

A Stroll Thru Life

Savvy Southern Style

The Charm of Home

Have a Daily Cup

Between Naps on the Porch

My Side of 50

Skip To My Lou

Rooted in Thyme

Craftberry Bush

21 Rosemary Lane

Stonegable

Rattlebridge Farm

2 comments:

  1. Looks and sounds delicious! Thanks for the recipe!

    ReplyDelete
  2. Acorn squash is my favorite veggie! Definitely going to try this recipe. Have a good weekend!

    ReplyDelete

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