Stuffed Acorn Squash
Stuffed Acorn Squash
This creative, farm-to-table recipe looks fancy but is actually very easy! Just pop everything in the slow cooker and return two hours later to a dazzling, delicious side dish.Recipe courtesy of C&H Sugar.
Prep Time
10
minutes
Cook Time
2
hours
Servings
4
Total time: 2 hours, 10 minutes
Ingredients
- 1/4 cup c&h® dark brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cup mixed dried berries
- 1/4 cup chopped pecans
- 3 slices potato bread, cubed
- 2 acorn squash
- 2/3 cup water
- 1/2 cup c&h® organic blue agave nectar amber syrup, divided
- 4 tablespoon butter, divided
Directions
- In medium bowl, mix brown sugar, salt, pumpkin pie spice, cinnamon, nutmeg, berries and pecans.
- Stir to mix all together, toss in the bread cubes and stir so the bread cubes are coated in some of the mixture.
- Set aside.
- Cut acorn squash in half.
- Remove stems and seeds.
- Trim bottom of squash so it sits flat.
- Place each half face up into slow cooker.
- Pour the water into bottom of slow cooker around the squash.
- Spoon ½ cup stuffing mixture into each acorn opening allowing it to mound a bit.
- Drizzle 1/8 cup agave syrup over each squash.
- Press 1 tablespoon butter on top of each stuffing mound.
- Set cooker on high for 2 hours.