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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 (affiliate link).
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.
Recipe Notes
I read an acorn squash cooking tip that said it is easier if you pierce the squash a couple of times with a sharp knife and then microwave (affiliate link) 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.
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.
How Many Calories and WW Points in Slow Cooker Acorn Squash with Mango Chutney?
According to my calculations, each serving of squash has just 120 calories.
To see the WW Points for this recipe, track it in the WW App!
(You must be logged into WW on. a smartphone or tablet.)
3 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
If you’ve made this low fat Acorn Squash with Mango Chutney and Coconut, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Acorn Squash with Mango Chutney and Coconut
Ingredients
- 1 large acorn squash
- 1/4 cup mango chutney
- 1/4 cup flaked coconut
- Salt and pepper to taste
Instructions
- Ideal slow cooker size: 6-Quart.
- Cut the squash in quarters. Remove and discard the seeds and stringy pulp.
- Spray the slow cooker with non-stick spray.
- 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 3 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m new to your site. Thank you for making a printer-friendly version of your recipes. If you’re open to suggestions, it would be great if you’d include the beautiful photo of the finished dish in the printable version. It’s always nice to have a visual for recipes. Thanks!
Hi Tammy,
Thanks for your suggestion. I’ll definitely look into it.
Hi Martha! You really should give this another try, because with a fresh bag of coconut it was wonderful! Just blogged about our experience with it and will absolutely be making it again in the future.
Hi Sara, I will check out your post. Glad you liked it. I’ll add it to my recipes to try again. Thanks so much.