SLOW-COOKER ACORN SQUASH

Slow-Cooker Acorn Squash image

Provided by Trisha Yearwood

Time 4h25m

Yield 4 to 6 servings

Number Of Ingredients 7

2 medium acorn squash
1 cup vegetable or chicken stock
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 teaspoons fresh thyme leaves, plus 4 sprigs
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) butter

Steps:

Cut each acorn squash into 6 slices and remove seeds.
Pour the stock and cider vinegar into a 6-quart slow cooker. Add the squash slices, drizzle with the olive oil, and sprinkle with the thyme leaves and some salt and pepper.
Cover and cook on high for 3 to 4 hours.
When the squash is fork-tender, heat a small saute pan over medium-high heat and add the butter. When hot but not smoking, add the thyme sprigs--they should sizzle--and fry for about 30 seconds, until darkened but not browned. Remove the sprigs to a paper towel-lined plate and let cool slightly before shaving off the leaves. Let the brown butter in the pan cool slightly, then drizzle it over the squash. Garnish with the fried thyme leaves.