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5
from 1 vote
Acorn Squash with Apples & Pecans
Prep Time
20
mins
Cook Time
5
hrs
On High
3
hrs
Total Time
5
hrs
20
mins
Course:
Dessert
Cuisine:
American
Servings:
8
Servings
Calories:
126
kcal
Author:
Stephanie O'Dea
Ingredients
2
acorn squashes
cut into 4 pieces each, seeds removed (see note at end of recipe)
2
large Granny Smith apples
peeled, cored, and diced
3
tablespoons
brown sugar
2
tablespoons
salted butter
melted
2
tablespoons
chopped pecans
½
teaspoon
kosher salt
½
teaspoon
ground cinnamon
Instructions
Use a 6-quart slow cooker.
Place the acorn squash wedges into the bottom of the slow cooker. It’s okay if they overlap a bit. Do not add water.
In a small mixing bowl, combine the apples, brown sugar, butter, pecans, salt, and cinnamon.
Scoop this mixture into the squash wedges as evenly as you can.
Cover and cook on low for 5 hours or on high for 2-3 hours. The squash is finished when the flesh is fork-tender and the skin has begun to pucker.
Nutrition
Calories:
126
kcal
|
Carbohydrates:
22
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
7
mg
|
Sodium:
175
mg
|
Potassium:
438
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
505
IU
|
Vitamin C:
13.9
mg
|
Calcium:
44
mg
|
Iron:
0.9
mg