Slow-Cooker Acorn Squash Recipe | Trisha Yearwood
Level: Simple
Makes: 4 to 6 portions
Nutrition Per Serving (Serving Size: 1 of 6)
- Calories: 182
- Total Fat: 13 g
- Saturated Fat: 6 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Sugar: 1 g
- Protein: 2 g
- Cholesterol: 22 mg
- Sodium: 473 mg
Total Time: 4 hr 25 min Hands-On: 20 min
Ingredients
- 2 medium acorn squash
- 1 cup vegetable broth or chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh thyme leaves, plus 4 whole sprigs
- Kosher salt and freshly cracked black pepper
- 4 tablespoons (half a stick) unsalted butter
Instructions
- Slice each acorn squash into 6 segments and scoop out the seeds.
- Pour the broth and apple cider vinegar into a 6-quart slow cooker and arrange the squash slices inside.
- Drizzle the olive oil over the squash, sprinkle with the chopped thyme, and season with salt and pepper.
- Close the lid and cook on high for 3 to 4 hours, or until the squash is easily pierced with a fork.
- When the squash is tender, heat a small saut pan over medium-high, add the butter and let it melt.
- Once the butter is hot (but not burning), add the thyme sprigs; they should sizzle. Fry about 30 seconds until they darken slightly but do not brown.
- Transfer the thyme sprigs to a paper-towellined plate to cool, then strip off the leaves.
- Let the brown butter cool briefly, pour it over the cooked squash, and sprinkle with the crispy thyme leaves before serving.
Serving Suggestion: Serve warm as a comforting side dish.
