Slow-Cooker Acorn Squash

Name: Slow-Cooker Acorn Squash
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT4H25M0.000S
Yield: 4 to 6 servings
Ingredients: 2 medium acorn squash; 1 cup vegetable or chicken stock; 2 tablespoons apple cider vinegar; 2 tablespoons olive oil; 2 teaspoons fresh thyme leaves, plus 4 sprigs; Kosher salt and freshly ground black pepper; 4 tablespoons (1/2 stick) butter

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Level: Easy

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

Ingredients

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2 medium acorn squash

1 cup vegetable or chicken stock

2 tablespoons apple cider vinegar

2 tablespoons olive oil

2 teaspoons fresh thyme leaves, plus 4 sprigs

Kosher salt and freshly ground black pepper

4 tablespoons (1/2 stick) butter

Directions

Watch how to make this recipe.

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.