(Weight Watchers Friendly Crock Pot Cooking Day 29)
If you find the flavor of acorn squash bland this slow cooker acorn squash might be for you.
I got the idea for this slow cooker acorn squash with mango chutney and coconut from the September/October issue of Taste of Home.
I love acorn squash, mango chutney, and coconut.
So, I decided to give it a try.
The most difficult part about this slow cooker acorn squash recipe is cutting the squash.
I read an acorn squash cooking tip that said it’s easier if you pierce the squash a couple of times with a sharp knife and then microwave it for 2 to 3 minutes first.
Sadly, neither Rod or I were crazy about the flavor combination.
The squash itself was moist and sweet, but the mango and coconut was just a little too different for our tastes.
So, I’m planning to make slow cooker acorn squash again, but I’ll season it simply with a sprinkle of cinnamon and drizzle of maple syrup instead.
11/7/13 Update: OMG, I’m almost embarrassed to admit this. I think I owe this recipe an apology and will try it again after discovering that the reason it tasted funny was my coconut. I was getting ready to make another recipe using coconut today and decided to taste it before adding it. Yuck. It had gone bad and had the same “weird” taste I attributed to this flavor combination! So, I tossed it before ruining another recipe!
I would love to know what you think if you try it.
- 1 large acorn squash
- ¼ cup mango chutney
- ¼ cup flaked coconut
- Salt and pepper to taste
- Cut the squash in quarters.
- Remove and discard the seeds and stringy pulp.
- Spray the slow cooker with non stick spray (I used my 6-Quart)
- Snuggle the squash quarters into the slow cooker.
- Stir together the chutney, coconut and divide among the centers of the squash quarters.
- Sprinkle with salt and pepper.
- Cover and Cook on LOW for 2 to 3 hours, until tender when pierced with a fork.
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*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.