Acorn squash are no longer difficult to prepare with this no-fuss slow cooker method. Rosemary and balsamic vinegar jazz up the flavor to create a spectacular side dish.
My clients often ask me how to cook winter squashes. They can be an intimidating vegetable to prepare, partly due to their unique shape. So I set out to bring the acorn squash and the slow cooker together to create this Slow Cooker Acorn Squash recipe. I'm pretty sure they were made for each other!
The other surprising pairing in this easy side dish recipe is the squash with balsamic vinegar. It is an amazing flavor combo with the nutty flavor of acorn squash. To make this perfect side dish even more special, sprinkle crumbled chรจvre cheese on top once plated. Yum!
This cooking method is an easy way to prepare the entire family of winter squash, even pumpkins! Give this easy, no fuss, but fancy-tasting fall dish a try. For more healthy eating side dishes to enjoy with the whole family try my Instant Pot Black Beans or Roasted Okra and Tomatoes.
Simple Ingredients
Here's what you'll need to grab at the grocery store:
- 1 acorn squash (or more)
- ยฝ cup of water, dry white wine, or vegetable broth
- extra virgin olive oil
- balsamic vinegar
- Kosher salt
- fresh ground pepper
- fresh rosemary leaves (chopped)
- garlic cloves
Instructions
- If it's your first time cutting acorn squash, don't worry, I've got you covered! Using a sharp knife, cut acorn squash in half. Using a spoon, scoop out seeds and discard. Cut each squash half into 4 slices.
- The next step is to pour liquid of choice (I used veggie broth) into slow cooker. Place squash slices, flesh side up, in bottom of the slow cooker.
- Place a drizzle of olive oil and then balsamic vinegar over squash pieces. Sprinkle with salt and pepper. Using a garlic press, mince garlic cloves over squash. Lastly, sprinkle with chopped rosemary.
- COOK TIME: Put cover on slow cooker and the squash cooks on low for 7-8 hours (or 4 hours on high). Remove and drizzle with cooking liquid left in slow cooker. Serve and enjoy!
The next time you need a side dish for busy weeknights or a great way to add a vegetable to your next holiday table, I hope you remember this crockpot acorn squash recipe. And be sure to try my other slow cooker recipes like this Slow Cooker Chicken or Crock Pot Turkey Stock.
PrintRecipe
Slow Cooker Rosemary Acorn Squash
- Total Time: 7 hours 5 minutes
- Yield: 4 1x
Description
Acorn squash are no longer difficult to prepare with this no-fuss slow cooker method. Rosemary and balsamic vinegar jazz up the flavor to create a spectacular side dish.
Ingredients
- 1 acorn squash (or more)
- ยฝ cup liquid (dry white wine, vegetable broth or water)
- 2 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Kosher salt
- 1 teaspoon fresh ground pepper
- 3 tablespoons fresh rosemary leaves (chopped)
- 3 garlic cloves
Instructions
- Cut acorn squash in half. Using a spoon, scoop out seeds and discard. Cut each half into 4 slices.
- Pour liquid of choice (I used veggie broth) into slow cooker. Place squash slices, flesh side up, in slow cooker.
- Drizzle olive oil and then balsamic vinegar over squash pieces. Sprinkle with salt and pepper. Using a garlic press, mince garlic cloves over squash. Lastly, sprinkle with chopped rosemary.
- Put cover on slow cooker and cook on low for 7-8 hours (or 4 hours on high). Remove and drizzle with cooking liquid left in slow cooker. Serve and enjoy!
Notes
To eat this, you can cut it out of the skin. However, the skin does get tender enough to eat.
- Prep Time: 5 minutes
- Cook Time: 7 hours
- Category: Slow Cooker
- Cuisine: Vegetarian
Nutrition
- Serving Size: 4
Storage
To store, let the rosemary acorn squash cool to a warm, but not hot temperature first. Then pour into an airtight container. It will keep in the fridge for about 3-5 days.
Be sure to tag me on Instagram when you try it! I can't wait to see what main course you pair it with.
