Curried Acorn Squash

Curried Acorn Squash

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From: Diabetic Living Magazine

Acorn squash is a delicious savory side dish but it can also be served as a sweet treat. In this slow-cooker recipe, the nutty flavor of the squash is enhanced by tart cherries, sweet onion and vanilla extract. Topped with low-fat yogurt and cinnamon, it's a dish your guests will love.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 large acorn squash (about 1½ pounds)
  • Nonstick cooking spray
  • 1 medium sweet onion, cut into thin wedges
  • ¼ cup dried tart cherries or dried cranberries
  • ¼ cup reduced-sodium chicken broth
  • 1 tablespoon packed brown sugar (see Tip)
  • 1 teaspoon curry powder
  • ½ teaspoon ground cumin
  • ⅛ teaspoon salt
  • 1 tablespoon vegetable oil spread
  • 2 teaspoons vanilla
  • ¼ cup plain low-fat yogurt
  • Ground cinnamon (optional)


  • Prep

  • Ready In

  1. Cut squash into four wedges (see Tip). Discard stem, seeds and strings. Lightly coat an unheated 3½- or 4-quart slow cooker with cooking spray (see Tip). In cooker, combine onion, cherries, broth, brown sugar, curry powder, cumin and salt. Place squash wedges, cut side down, on top of the onion mixture, making sure that an edge of each squash wedge touches the onion mixture.
  2. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours or until the squash is tender when pierced with a fork.
  3. Place squash wedges on serving plates. Stir vegetable oil spread and vanilla into onion mixture in cooker. To serve, top each squash wedge with onion mixture and 1 tablespoon yogurt. If desired, garnish with ground cinnamon.
  • Tips: If using a sugar substitute, we recommend Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar. Nutrition Per Serving with Substitute: Same as below except 145 cal., 155 mg sodium, 29 g carb., 11 g sugar.
  • To make squash easier to cut, pierce it in several places with a fork. Place squash on a paper towel in the microwave. Microwave on 100% power (high) about 3 minutes. Handle carefully, using a clean towel to hold the squash in place while cutting.
  • For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition information

  • Serving size: 1 squash wedge and about ⅓ cup topping
  • Per serving: 158 calories; 3 g fat(1 g sat); 3 g fiber; 32 g carbohydrates; 3 g protein; 25 mcg folate; 1 mg cholesterol; 14 g sugars; 803 IU vitamin A; 18 mg vitamin C; 102 mg calcium; 1 mg iron; 156 mg sodium; 647 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 fruit, 1 starch, ½ fat

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