Slow-Cooker Spice-Drizzled Acorn Squash

Slow-Cooker Spice-Drizzled Acorn Squash

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From: Everyday Slow Cooker

With the honey, butter and cinnamon sauce drizzled on top and the sprinkling of pomegranate arils, this slow-cooker acorn squash is almost like a dessert. You can also drizzle the sauce over oatmeal and baked apples for breakfast.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup water
  • 2 (1¼ pound) acorn squash, seeded and quartered
  • ¼ cup honey
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup pomegranate arils
  • 2 tablespoons chopped fresh cilantro


  • Prep

  • Ready In

  1. Pour the water into a 6-quart slow cooker. Place the acorn squash quarters, flesh side up, in the slow cooker. Stir together the honey, butter, cinnamon, cumin, salt, and pepper in a small bowl. Drizzle the honey mixture over the squash. Cover and cook on HIGH until tender, 2 hours to 2 hours and 30 minutes. Sprinkle evenly with the pomegranate arils and cilantro.

Nutrition information

  • Serving size: ¼ acorn squash
  • Per serving: 108 calories; 3 g fat(2 g sat); 2 g fiber; 22 g carbohydrates; 1 g protein; 12 g sugars; 9 g added sugars; 245 mg sodium;
  • Carbohydrate Servings:

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