Save Recipe Print
Slow-Cooker Acorn Squash
Total:
4 hr 25 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
4 hr 25 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Cut each acorn squash into 6 slices and remove seeds.

Pour the stock and cider vinegar into a 6-quart slow cooker. Add the squash slices, drizzle with the olive oil, and sprinkle with the thyme leaves and some salt and pepper.

Cover and cook on high for 3 to 4 hours.

When the squash is fork-tender, heat a small saute pan over medium-high heat and add the butter. When hot but not smoking, add the thyme sprigs--they should sizzle--and fry for about 30 seconds, until darkened but not browned. Remove the sprigs to a paper towel-lined plate and let cool slightly before shaving off the leaves. Let the brown butter in the pan cool slightly, then drizzle it over the squash. Garnish with the fried thyme leaves.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Slow-Cooker Pulled Pork Sandwiches

Recipe courtesy of Food Network Kitchen

Slow Cooker Chicken Curry

Recipe courtesy of Food Network Kitchen

Balsamic Acorn Squash

Recipe courtesy of Food Network Kitchen

Sweet Roasted Acorn Squash

Recipe courtesy of Sunny Anderson

Acorn Squash Chips

Recipe courtesy of Food Network Kitchen

Acorn Squash Soup

Recipe courtesy of Guy Fieri

Acorn Squash Galette

Recipe courtesy of Corn Exchange

Acorn Squash Agrodolce

Recipe courtesy of Katie Lee

Browse Reviews By Keyword