Heart Healthy
Achieving an attractive browned finish to slow-cooked food usually isn’t easy, but that isn’t a problem here. The cut sides of acorn squash wedges lie on top of skillet-browned onions and brown as they slow cook; then the onions are incorporated into a brown-sugar-and-walnut sauce to top the squash. “Browning” never looked better!
Slow Cooker Size/Shape: 3- to 4-quart round or oval
Slow Cooking Time: 4 hours on low, OR 2 hours on high
Print Recipe
Acorn Squash Wedges with Walnuts
Achieving an attractive browned finish to slow-cooked food usually isn’t easy, but that isn’t a problem here. The cut sides of acorn squash wedges lie on top of skillet-browned onions and brown as they slow cook; then the onions are incorporated into a brown-sugar-and-walnut sauce to top the squash. “Browning” never looked better!
Slow Cooker Size/Shape: 3- to 4-quart round or oval
Slow Cooking Time: 4 hours on low, OR 2 hours on high
-
Servings:
4
-
Serving Size :
1 squash wedge, 2 tablespoons sauce
Ingredients
-
1 teaspoon canola oil OR -
1 teaspoon corn oil -
1 medium onion -
1/4 cup water -
2 tablespoons walnuts -
3/4 teaspoon cinnamon -
1/4 teaspoon nutmeg -
1 large acorn squash -
1 tablespoon brown sugar -
1 tablespoon margarine -
1 teaspoon vanilla extract -
1/8 teaspoon salt -
2 teaspoons corn oil -
Cooking spray
Directions
Tip: Click on step to mark as complete.
-
Lightly spray the slow cooker with cooking spray. Set aside. -
In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 to 4 minutes, or until beginning to lightly brown, stirring frequently. Transfer to the slow cooker. -
Stir in the water, walnuts, cinnamon, and nutmeg. -
Arrange each squash wedge with a cut side down on top of the onion mixture, making sure that a cut side of each squash wedge touches the onion mixture. Cook, covered, on low for 4 hours or on high for 2 hours, or until the squash is tender when pierced with a fork. -
Place the squash wedges on plates. Stir the remaining ingredients into the onion mixture. Spoon over the squash.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 150 | |
|---|---|---|
| Total Fat | 7.0 g | |
| Saturated Fat | 0.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 3.0 g | |
| Monounsaturated Fat | 3.0 g | |
| Cholesterol | 0 mg | |
| Sodium | 102 mg | |
| Total Carbohydrate | 22 g | |
| Dietary Fiber | 3 g | |
| Sugars | 10 g | |
| Added Sugars | 0 g | |
| Protein | 2 g | |
Dietary Exchanges
1 1/2 starch, 1 fat
-
Servings:
4
-
Serving Size :
1 squash wedge, 2 tablespoons sauce
Ingredients
-
1 teaspoon canola oil OR -
1 teaspoon corn oil -
1 medium onion -
1/4 cup water -
2 tablespoons walnuts -
3/4 teaspoon cinnamon -
1/4 teaspoon nutmeg -
1 large acorn squash -
1 tablespoon brown sugar -
1 tablespoon margarine -
1 teaspoon vanilla extract -
1/8 teaspoon salt -
2 teaspoons corn oil -
Cooking spray
Directions
Tip: Click on step to mark as complete.
-
Lightly spray the slow cooker with cooking spray. Set aside. -
In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 to 4 minutes, or until beginning to lightly brown, stirring frequently. Transfer to the slow cooker. -
Stir in the water, walnuts, cinnamon, and nutmeg. -
Arrange each squash wedge with a cut side down on top of the onion mixture, making sure that a cut side of each squash wedge touches the onion mixture. Cook, covered, on low for 4 hours or on high for 2 hours, or until the squash is tender when pierced with a fork. -
Place the squash wedges on plates. Stir the remaining ingredients into the onion mixture. Spoon over the squash.