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.
- 1 acorn squash (or more)
- 1/2 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
- 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!
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