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Close-up of a caramelized acorn squash half being lifted from a serving platter, showing the glossy brown sugar butter mixture inside.
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Crockpot Acorn Squash Recipe

Sweet, buttery and effortlessly tender, this slow cooker version brings comforting flavor to any dinner. This hands-off side dish pairs beautifully with roasted meats and holiday turkey.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 4 servings
Calories 223kcal
Author Deb Clark

Equipment

  • 1 Crockpot

Ingredients

  • 2 medium acorn squash
  • 4 tablespoons butter melted
  • 2 tablespoons brown sugar
  • 1 tablespoon maple syrup
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup water for the bottom of the slow cooker

Instructions

  • Wash the acorn squash well. Cut each squash in half from stem to tip and scoop out the seeds and stringy bits with a spoon.
    Halved acorn squash on a cutting board with seeds being scooped out using a spoon, surrounded by a knife, whole squash, butter dish, and brown striped kitchen towel.
  • In a small bowl, combine melted butter, brown sugar, maple syrup, salt, and pepper. Stir until smooth.
    A bowl filled with melted butter, brown sugar, and spices for acorn squash, with maple syrup being poured in and empty squash halves nearby.
  • Pour the water into the bottom of the crockpot. Place the squash halves in, cut side up. Depending on the size of your slow cooker, you may need to stack them slightly. Spoon the butter/sugar mixture evenly into each squash cavity.
    Acorn squash halves arranged cut-side up in a slow cooker, as a spoonful of brown sugar butter mixture is added to the center of one squash.
  • Cover and cook on low for 5–6 hours or high for 3–4 hours, until the squash is fork-tender.
  • Spoon some of the buttery syrup from the centers over the squash before serving.
    Cooked acorn squash on a platter. The center of each squash is filled with a buttery sweet sugar. The top of one squash is being brushed with the butter mixture.

Notes

Storage: Store leftover squash in an airtight container in the fridge for up to 4 days. When it's time to reheat, microwave gently or warm in a covered dish in the oven until heated through.
Freezing: Scoop the flesh out and freeze in freezer-safe bags for up to 2 months. It's great for tossing into soups or casseroles later!
 

Nutrition

Calories: 223kcal | Carbohydrates: 32g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 245mg | Potassium: 772mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1141IU | Vitamin C: 24mg | Calcium: 86mg | Iron: 2mg
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