Acorn Squash with Sprig Rosemary

Serves 2 in about 4 hours. Bacon goes in first, and garlic finishes the pot.

Ingredients

• 1 acorn squash*
• ½ teaspoon kosher salt (more or less to taste)
• ¼ teaspoon pepper
• 3 tablespoons butter, divided
• 2 tablespoons brown sugar
• ½ cup water
• 1 acorn squash
• 1 tablespoon olive oil (drizzled over both halves)
• ½ teaspoon kosher salt (more or less to taste)
• ¼ teaspoon pepper
• ½ cup water
• 2 slices bacon (uncooked)
• ¼ cup maple syrup (divided between 2 halves)
• ¼ teaspoon cinnamon
• 1 clove pressed garlic (divided between 2 halves)
• 1 sprig fresh rosemary, minced

Method

1. Cut the acorn squash in half lengthwise. Scoop out the seeds and pulp.
2. Set the halves in the slow cooker skin side down.
3. Tip in 1 Tablespoon of the butter to the cavity of each half.
4. If you are adding bacon - Cut the slices in half and lay 2 halves in each squash half.
5. Put 1 Tablespoon of brown sugar in each squash half.
6. Set the remaining butter on top of the brown sugar (½ Tablespoon on each).
7. Drizzle both halves with olive oil.
8. Scatter both halves with salt and pepper.
9. Tip in any optional add-ins.
10. Stir in ½ cup of water to the slow cooker. Put a lid on and cook on High for 3-4 hours, or until the squash flesh is nice and tender when pierced with a fork.
11. Plate in the skin, which is edible if you want to eat it. Or scoop out of the skins and transfer to a serving dish.

More slow cooker ideas are in the slow cooker collection.