Easy Acorn Squash in the Slow Cooker or Crock-Pot
If you are looking for an easy way to prepare acorn squash, here it is! This recipe uses the Crock-Pot or slow cooker method to cook squash to perfection, making a perfect side dish or dessert for busy weeknights.
Equipment
- 1 slow cooker or instant pot
- 1 steaming tray
- 1 sharp chef knife
- 1 large cutting board
- 2 large spoons
Ingredients
- 1 whole acorn squash
- 1 cup water
Instructions
- Set whole acorn squash down on an even, flat surface.
- The unique shape of acorn squash can be difficult to cut, but the easiest way I have found is to cut along a groove, avoiding the top stem.
- With a sharp knife, cut acorn squash in half.
- With a spoon, remove seeds from each squash half.
- Place a cup of water in the bottom of the slow cooker.
- Place a steaming tray in in the bottom of the slow cooker.
- Place squash halves cut sides facing downward onto the steaming tray- they do not have to be perfectly flat, but try your best to arrange them in a single layer.
- Slow cook in a Crock-Pot or slow cooker on low for 6-8 hours or on high for 2-3 hours. (If you have a very large acorn squash, cooking time may be a little longer.)
- If using an Instant Pot on a slow cooker setting, slow cook on low for 2-3 hours, or on high for 45 minutes-1 hour. (If you have a very large acorn squash, cooking time may be a little longer. )
- Acorn squash is fully cooked when a knife can easily slide through the outer skin, and into the inner squash meat.
- Remove inner squash meat from the skin with a large spoon.
- Serve immediately, or allow to cool to room temperature and store in an airtight glass container.
- Enjoy!