crockpot wednesdays

Thanks again for joining me for Crock Pot Wednesday.  I really appreciate it!

I hope your days are full of beautiful autumn colors and sunshine.  It has been absolutely perfect here for the past few days.

One of the first winter squashes I ever learned to cook was acorn squash.  This version is a perfect side dish for pork or chicken.  It’s also a nice change of pace from sweet potatoes.  Since I picked up several on our recent trip to the pumpkin patch, I decided to make this as an accompaniment to grilled pork tenderloin this past week.

acorn squash with orange-cranberry sauce

2 medium acorn squash (about 2 pounds)
1 16-ounce can jellied cranberry sauce
1/4 cup orange marmalade
1/4 cup raisins (I typically use dried cranberries instead.)
1/4 teaspoon ground cinnamon
salt and black pepper to taste

Cut each squash in half lengthwise; remove seeds.  Cut squash into 1-inch thick wedges.  Arrange in a 31/2-4 quart slow cooker.

In a small saucepan combine cranberry sauce, marmalade, raisins and cinnamon.  Cook and stir over medium heat until smooth.  Pour over squash in cooker.

Cover and cook on LOW setting for 6-7 hours or on HIGH for 3- 31/2 hours.  Season to taste with salt and pepper. 

Recipe courtesy of Better Homes and Gardens.

squash AcornSquash

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Join these ladies for some really tempting and tasty food ideas.