I'm going to go out on a limb here and say most of you haven't even though about your Thanksgiving menu. Of course not. We are just now creeping up on Halloween, and you've got candy and caramel apples on the brain. I get that. I really do.
But see, as a food blogger, it's my job to think ahead like that. I've got a few Halloween themed posts under my belt, so now my brain moves on to the next "big" thing on the calendar, and here in the U.S. that is most definitely Turkey Day. And truthfully, it really is only a little over a month away, so with the way time sees to fly, we will blink and it will be here.
This recipe didn't even start out as something I would be featuring as an idea for your Thanksgiving holiday meal. I was simply cooking some squash for us to have as a side dish on a random Tuesday night. But then I started thinking. What if I could cook it in new way, and be able to utilize one of my favorite "big holiday meal" tips? Those two ideas came together and this genius dish was born.
While I usually am not the one in charge of our elaborate holiday meals, due to having family so close, I am done it before, so that means I do have some tricks up my sleeve. And one that I share each year is to free up oven/stove space as much as you can. If you can find a way to cook something you traditionally would be doing in the oven, or on the stove, either in your slow cooker, or maybe even head of time, DO IT! You will be so happy you did when your work level, and stress level, the day of is reduced!
Such was the case with my squash. I also roast it in the oven, remove it, scoop it out, (while trying not to burn my skin off) season it, and serve it. But not this time! This time, it spent some time in my slow cooker, and then I could handle them cool, and reheat at meal time.
Translated, this would make a terrific dish for your holiday meal! Make it the day of, or even a couple days before. If you've go some traveling to do, make it at your house, but take it scooped and seasoned with you. Using the slow cooker really gives you so many more options, all while the same flavors you love!
Slow Cooker Acorn Squash
2 medium acorn squash, halved and seeded
2 TBS butter, cut in half
2 TBS packed brown sugar
Salt and Pepper to taste
Place squash in slow cooker, stacking if necessary. Put 1/2 TBS butter and 1/2 TBS brown sugar in each. Sprinkle with salt and pepper. Add a splash of water to bottom, around squash. Just enough to cover bottom of cooker. Cook on HIGH for 3 hours. Take lid off, and allow to cool to handle. Scoop out flesh, add more butter, salt and pepper. Reheat when ready to eat.
Shared at Weekend Potluck
Disclaimer: I received at gift card in exchange for this post. The recipe and all thoughts are my own.