I decided that this year I was going to stock my basement with squash for the winter. So I did. And I’ve been working my way through using them already…and I’ve determined this: they won’t last long. Why? Because I stinkin’ love squash, that’s why. I’m barreling through these babies like a crazy woman. No squash left behind! No squash left unturned! No squash for you!
This is an acorn squash – and I’m just guessing that it’s named that way because it looks like an…wait for it…acorn. Sometimes, I amaze myself at my intelligent deductive reasoning skills. Most of the time I’m wrong. Do you know how to spell assume? Well, that’s what you’ll be if you assume things…which happens to me on a regular basis. I know most of you totally missed that – so think on it a bit and then come back to my post. I’ll wait.
*Waiting*
But anyway, yeah. An acorn squash looks like an acorn. One squash will usually make two servings. Unless you’re a pansy…I find that I can eat most people under the table. BOOYA!
This dish is good to make the night before and cook overnight so you have a delightful breakfast of stuffed squash when you awaken. If you have crazy dreams at night about food while smelling food cooking, I would recommend crocking this in the basement or the garage. But not outside, unless you want every raccoon in the surrounding area showing up for a buffet at 2 a.m.
I think I love this dish so much because I get to put a huge pat of butter in each half. I love butter. And I actually ate my half with MORE BUTTER. Gosh, I love butter.
This delicacy is sprinkled with some yummy cinnamon “sugar”…and it gets nice and crusty and delicious when it crocks. Crock and roll, baby.
Am I the only one who mixes things up in their kids’ bowls?
You’re going to stuff each half with chopped apple, dried cranberries, and chopped nuts. Man, this dish is so good. Did I mention that? Then again, you could likely serve me dirt topped with apples, butter, cranberries, nuts, and cinnamon/sugar and I’d eat it. Cinnamon and ketchup cover a multitude of sins.
It looks so pretty now! But in the morning, it’s going to look like you set it on fire. It’s going to look like…
This. Yeah. A little disappointing considering how good it smells. Kinda like vanilla extract. It smells soooooooooo good and you think you can drink it. But no. It’s a dirty little trick. Thankfully, this smells good AND tastes good…no matter how it looks.
If you daub the top with a little yogurt and more cinnamon “sugar”, it makes it look downright appetizing. And not so burned. But really, it’s not burned at all. Just brown. And delicious. And buttery. Gosh, I love butter.
Crock Pot Apple Stuffed Acorn Squash
- 1 acorn squash, halved and seeds removed
- 2 tablespoons butter
- 2 tablespoons sugar/xylitol/sucanat
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 small apple, cored and diced
- 2 tablespoons dried cranberries
- 2 tablespoons chopped nuts
- Place squash in bottom of crock – size of crock depends on size of squash. Place cut side up.
- Put one tablespoon of butter in each half.
- Pour about 1 cup of water in bottom of crock – not over squash.
- Fill halves with diced apple, cranberries, and nuts.
- Combine sugar/xylitol/sucanat with cinnamon and nutmeg. Sprinkle over squash and filling.
- Cover and cook on low 6-8 hours or until squash is tender.
- Serve squash-half on plate and scoop out flesh with a spoon.
Yield: 2 servings
Anything you recommend for a side with this dish?
This serves as a side dish for us. Or I serve it as a main dish at breakfast with eggs. If you wanted another side, green beans would be good – and a protein to pair with it.
genius! I would never have thought to put in a crockpot! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope your week is great!
Cindy from vegetarianmamma.com
I finally made this for my family last night and it was sooooo good! I didn’t use the crock pot since there are six of us and my crock isn’t big enough, but I followed everything else and just baked them at 375 for about 40-45 minutes. We had it with pork chops and green beans. Dinner was so tasty that my hubby joked I was having a love affair with my food. 🙂
Hi Stacy,
I just love that you can cook these in the Slow Cooker, awesome! Hope you are having a great day and thank you so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen
Apple in squash so perfect.
Oh my goodness, this looks delicious. We will be trying this. Immediately.
Fun to read, and a great recipe. I’m nuts about winter squash, too. Thanks for sharing on Natural Living Link-Up.
I just had this for lunch and it was amazing. I want to make it for Christmas and will need more servings, can you bake it in the oven?
Sure! Just bake at 350 until tender. I’d start checking after 30-45 minutes. It will depend on size.
you make me smile 😉 This sounds absolutely heavenly, Stacy. I kinda want to dive into it! I’ve never made acorn squash, and now I want this.. as in, right now! YUM. So glad you linked this up!
yummy!
This looks fantastic!!!! YUM! I’m wondering if this would be an S meal for THMers like me or a crossover because of the apple . . . thanks for another great recipe! 🙂
I believe it would be a Crossover.
If you reduced the butter and nuts significantly, I think it would be E
I also love squash, especially acorn and butternut. This looks incredible! I’ve just become a vegetarian (or ethical eater, I guess you could say), and I’m always on the lookout for easy but unique recipes. This one sure fits the bill, thanks!
You had me at Apple Stuffed! I am getting my acorn squash today so I can have this for breakfast tomorrow! And no, you’re not the only one who uses their kids’ bowls for mixing things…Thanks for this recipe – can’t wait to try it!
And it was DELISH!
This looks good! (Minus the nuts, haha.) Wonder if it would work with butternut squash, or is the taste too different? My husband got me 2 butternuts this week from a local farmer, and I’m not sure how to fix them. I used to cook them and mash them up for my daughter when she was a baby, but she doesn’t like them now, and DH won’t touch them. I tried a Rachel Ray recipe for twice baked butternuts and it was a major FAIL, so now I’m hesitant to cook those babies. :/
I wouldn’t use them for this. But here are some options:
http://www.stacymakescents.com/butternut-ice-cream
http://www.stacymakescents.com/crock-pot-butternut-applesauce
http://www.stacymakescents.com/crock-pot-moroccan-chicken-stew
Thank you! I tried your recipe for butternut applesause in the crock pot yesterday, and it was GOOD! Even my super picky husband ate it! ( :
Wahoo!!!!
Would this be on THM plan? If yes what is it? S?
I believe it’s a Crossover.
This sounds yummy! I’ve never had acorn squash, or squash with fruit, or squash for breakfast, but it sounds so good I might have to go find an acorn squash and make it for breakfast!
We are definitely Sisters of the Squash Taste Buds! I can’t wait to try this…and enjoy it, even for breakfast. ;-} I LOVE squash…and dressing it up with these wonderful ingredients would make it the bomb! I’ve made a similar recipe but not in the crockpot. Wish I could send you a photo of my hilarious BUTTernut squash…still in my garage because I can’t bear to think of cutting it. =) Thanks so much for sharing!!!!
LOL LOL
Oh my gosh!!! The crock pot! Why didn’t I think of that! lol I love acorn squash and do this in the oven, but geez! Thanks! I visit you through my friend, Danielle at More Than Four Walls! Happy Autumn! Linda