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.

Cooking Light
Source: Everyday Slow Cooker
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

108 calories; protein 1g 2% DV; carbohydrates 22g 7% DV; exchange other carbs 1.5; dietary fiber 2g 8% DV; sugars 12g; fat 3g 5% DV; saturated fat 2g 10% DV; cholesterol -1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 245mg 10% DV; thiamin -1mg -100% DV; added sugar 9g.