Acorn Squash

One acorn squash
2 tablespoons butter
2 tablespoons brown sugar
2 teaspoons cinnamon
a pinch of salt

Wash the squash and cut it into quarters. Scoop out the seeds and stringy inside. Put them inside a large crock pot, rind facing down. Put 1/2 tablespoon butter and sugar on each quarter. Top with 1/2 teaspoon on each quarter. Sprinkle with a bit of salt. Cover and cook on low for 3-4 hours, or on high for 2 hours. The squash is ready when the meat is easily pierced with a fork and it pulls away from the rind.

Serves two.

Based on a recipe from Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking.


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