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.
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
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.