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Apple Filled Squash

2 small acorn squash (about 1 lb. each)
2 med. baking apples, peeled and chopped
1/2 cup packed brown sugar
Ground cinnamon or nutmeg
Lemon juice
4 tbsp. butter or margarine


Cut squash in half lengthwise; remove seeds. Sprinkle cavities with salt. Divide chopped apples evenly among the squash halves. Sprinkle each halve with about 2 tbsp. brown sugar, a dash of cinnamon or nutmeg, and a few drops of lemon juice. Dot each with 1 tbsp. of butter. Wrap each squash half securely in foil. Pour 3/4 cup water into slow cooker. Stack the squash, cut side up, in cooker. Cover; cook on low for 5 hrs. Unwrap; place squash on serving platter. Drain any syrup remaining in foil into small pitcher; serve with squash.
Jim's Comments:

I made no substitutions in this recipe.

The recipe was done in a 4 quart oval slow cooker.

I'm not a big fan of squash, but this was nice. I ate my half of the acorn squash with little left over, which is somewhat surprising to me.

I'll make this recipe again, but it was borderline bland, so I'll try to 'zip' it up next time.





Some general comments about this recipe:


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