This month's Recipe Redux challenge was to create a slow cooker recipe beyond a casserole. This is not a problem for me! I am always looking for creative ways to use this no-fuss cooking method for healthy foods.
My clients often ask me how to cook winter quashes. They can be an intimidating vegetable to prepare. I've had 2 acorn squashes in my fridge for a week or so from my farm delivery and just haven't gotten to cooking them. (I've been waiting for inspiration which doesn't come as often as I'd like these days.) So I set out to bring the acorn squash and the slow cooker together. I'm pretty sure they were made for each other!
The other suprising pairing in this recipe is the squash with balsamic vinegar. It is an amazing flavor combo. To make this dish even more special, sprinkle crumble chevre cheese on top once plated. Yum!
This is a cooking method you can use on any type of winter squash, even pumpkins! Give this easy, no fuss, but fancy-tasting fall dish a try.
Slow Cooker Rosemary Acorn Squash
1 acorn squash
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 eat 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 cloes 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!
Serves 6 - 8 people.
To eat this, you can cut it out of the skin. However, the skin does get tender enough to eat.