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.

Source: Diabetic Living Magazine


Recipe Summary

2 hrs 15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Cut squash into four wedges (see Tip). Discard stem, seeds and strings. Lightly coat an unheated 3 1/2- 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.

  • 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.

  • 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(R) Brown or Sugar Twin(R) 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 Facts

1 squash wedge and about 1/3 cup topping
158 calories; protein 3.1g; carbohydrates 32.4g; dietary fiber 3.5g; sugars 14.4g; fat 3g; saturated fat 0.7g; cholesterol 0.9mg; vitamin a iu 803.2IU; vitamin c 18.4mg; folate 25mcg; calcium 101.7mg; iron 1.4mg; magnesium 53.5mg; potassium 646.9mg; sodium 156.3mg.

1 fruit, 1 starch, 1/2 fat