Lewis County Recipes: Spiced Acorn Squash

Now that Christmas meal prep is behind us, I'm sharing a simple, quick side dish for all you busy cooks.

This dish is rustic and delicious with no fuss. It also plates beautifully, and highlights one of the lesser-used Winter squashes.

I enjoy cooking with acorn squash for its ease of handling and versatility. Want a savory acorn squash instead of sweet? Drizzle with olive oil and add your favorite savory spices.

Don't have a crock pot? Roasting acorn squash in the oven is just as easy. Place your squash on a large, lined baking sheet or in a baking dish, cut side up. Roast it at 400° for about an hour. Enjoy!

Ingredients:

3/4 cup packed brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 small acorn squash, halved and seeded

3/4 cup raisins

4 tablespoons butter

1/2 cup water

Directions:

1. In a small bowl, mix brown sugar, cinnamon and nutmeg; spoon into squash halves. Sprinkle with raisins. Top each with 1 tablespoon butter. Wrap each half individually in heavy-duty foil, sealing tightly.

2. Pour water into a 5-qt. slow cooker. Place squash in slow cooker, cut side up (packets may be stacked). Cook, covered, on high 3-1/2 to 4 hours or until squash is tender. Open foil carefully to allow steam to escape.

Recipe: Carol Grecko
Photo: Taste of Home