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.
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