As published at…/slow-baked-acorn-squash-with…/ 


Nonstick cooking spray

1 1/2 pounds acorn squash (1 large)

1/8 teaspoon salt

1/2 cup chopped onion (1 medium)

1/3 cup raisins

2 tablespoons water

1 teaspoon apple-pie spice

2 tablespoons lower-fat margarine

4 teaspoons honey

1 teaspoon vanilla

2 tablespoons chopped pistachio nuts or slivered almonds


1. Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.

2. Cut squash into four wedges, discarding stem, seeds, and strings. Sprinkle cut sides of squash with salt. Set aside. In the prepared slow cooker combine onion, raisins, the water, and apple-pie spice. Place squash wedges, cut sides down, on top of onion mixture, making sure that an edge of each squash wedge touches the onion mixture.

3. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

4. Place the squash wedges, cut sides up, on serving plates. Stir margarine, honey, and vanilla into onion mixture in slow cooker. Spoon onion mixture over squash wedges. Sprinkle with pistachio nuts.

Ingredients available at the Oakmont Farmer’s Market 9/30:

-Acorn squash and onions available from Blueberry Hill and Clifford Family Farm

-Honey available at New-Bee Ranch