Spiced Acorn Squash

Work­ing full time, I found I didn’t al­ways have time to cook the meals my fam­ily loved, so I re-cre­ated many of our fa­vorites in the slow cooker. This treat­ment for squash is one of them. —Carol Greco, Cen­tereach, NY

Simple & Delicious - - ON THE MENU -

PREP: 15 min. COOK: 3¹ ₂ hours MAKES: 4 serv­ings

³ ₄ cup packed brown sugar 1 tsp. ground cin­na­mon 1 tsp. ground nut­meg 2 small acorn squash, halved and seeded ³ ₄ cup raisins 4 Tbsp. but­ter ¹ ₂ cup wa­ter

1. In a small bowl, mix brown sugar, cin­na­mon and nut­meg; spoon into squash halves. Sprin­kle with raisins. Top each with 1 Tbsp. but­ter. Wrap each half in­di­vid­u­ally in heavy-duty foil, seal­ing tightly.

2. Pour wa­ter into a 5-qt. slow cooker. Place squash in slow cooker, cut side up (pack­ets may be stacked). Cook, cov­ered, on high 31/2-4 hours or un­til squash is ten­der. Open foil care­fully to al­low steam to es­cape.

1 SQUASH HALF 433 cal., 12g fat (7g sat. fat), 31mg chol., 142mg sod., 86g carb. (63g sug­ars, 5g fiber), 3g pro.

Spiced Acorn Squash

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