Adapted from: A Year of Slow Cooking
I had this for dinner tonight (Todd was eating out with a friend. He's not a fan of squash and this would not have satisfied him for dinner.) I think this would be good as a side dish, maybe as a main dish for lunch... but I wanted something more for dinner. I think this might be good with some raisins in the mix, too.
1 acorn squash
2 apples, peeled, cored, and diced
1 tablespoon butter, melted
2 tablespoons brown sugar
1/3 cup chopped walnuts (or almonds or pecans)
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
Use a 4-quart slow cooker. Cut the acorn squash in half. Scoop out the seeds and discard. Put the squash into an empty slow cooker, skin side down.
In a small mixing bowl, combine the cut up apple, melted butter, brown sugar, walnuts, salt, and cinnamon. Scoop this concoction into the acorn halves. Cover and cook on low for 5 hours, or on high for 2 to 3.