| Level: | Easy |
| Total: | 4 hr 25 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 medium acorn squash
- 1 cup vegetable or chicken stock
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme leaves, plus 4 sprigs
- Kosher salt and freshly ground black pepper
- 4 tablespoons (1/2 stick) butter
Instructions
- Cut each acorn squash into 6 slices and remove seeds.
- Pour the stock and cider vinegar into a 6-quart slow cooker. Add the squash slices, drizzle with the olive oil, and sprinkle with the thyme leaves and some salt and pepper.
- Cover and cook on high for 3 to 4 hours.
- When the squash is fork-tender, heat a small saute pan over medium-high heat and add the butter. When hot but not smoking, add the thyme sprigs–they should sizzle–and fry for about 30 seconds, until darkened but not browned. Remove the sprigs to a paper towel-lined plate and let cool slightly before shaving off the leaves. Let the brown butter in the pan cool slightly, then drizzle it over the squash. Garnish with the fried thyme leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 182 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 22 mg |
| Sodium | 473 mg |
Reviews
I made this for Thanksgiving, this was unfortunately not a favorite, I’m definitely not a fan of thyme. it made it taste too earthy. I think this would have been so much better with just some brown sugar & butter. I was really hoping this would be great not many takers on thanksgiving. I did go bad and add brown sugar, but that thyme is way too strong. The smell isn’t appealing.
Delicious , everyone loved it. So simple and a great way to bake squash and not tie up your oven. I used 1 1/2 cups low sodium chicken broth and since I’m not a fan of thyme didn’t add it. The apple cider vinegar gave it a little tang.
I was excited to see this right before Tgiving—using the slow cooker is SO helpful with so much else to cook! We enjoyed it, but thought the “hearty” vegetable stock I used (for vegetarians in our family) was a little too prominent. Think low sodium veg stock would be better, and maybe a bit less vinegar.
But just made it on Christmas using apple cider instead of stock—a big hit!
But just made it on Christmas using apple cider instead of stock—a big hit!
My husband loved it. The next day, I made squash soup with the left overs.
Sadly this didn’t turn out for me.. not a fan of thyme. Left me with a bad after taste.
Sadly, this was not great. It was actually really bad. 🙁
If I made again I would omit the ACV and add brown sugar.
Not great…prefer this squash roasted or baked for better flavor
Loved it and guests asked for the recipe
This was terrible. I thought how great to use my crock pot and free up my time and stove.
After 4 hours and then set to keep warm for another 45 minutes the meet was semi done and the skin was still hard and raw. I could not serve this to my guest. Very disappointed.
I love acorn squash with tons of butter and brown sugar, but decided to try this recipe as it looked healthier. I read some of the reviews so decided to substitute 1 of the tablespoons of apple cider vinegar with 1 tablespoon of apple juice. So I used 1 Tbsp apple cider vinegar and 1 Tbsp apple juice. At the end, I used the browned butter and dusted the squash with a very small (1/4 c) of brown sugar after adding the darkened thyme leaves. The results = fabulous, and very flavorful. Got raves from my diabetic friend.