It was a busy day. I ran early and then met a friend for breakfast at Northstar (aren’t I the socialite?). This friend recently passed her candidacy exams, so she was telling me about her experience and helping me calm my nerves. It was good. Then, I had to do some work for ODE and prepare for my class in the evening (the class that I teach). Since I wouldn’t get home until 7pm and I wanted to have some of the acorn squash that I got in the Hocking Hills on Dan’s birthday for dinner, I decided that I should break out my long dormant crock pot. I also had some asparagus I wanted to use up. I googled stuffed acorn squash crock pot recipes and I couldn’t find any with asparagus, so… I made up a recipe! And it worked! And it’s super healthy! I’m a blogger, so what else is there to do, but share? Please, pass it on and share the love.
Crock Pot Stuffed Summer-to-Fall Acorn Squash
2 small acorn squash, cut in half, seeds removed
1 medium apple, diced
1/3 cup onion, diced
1/2 cup carrots, diced
1 bunch asparagus, ends trimmed, cut into 1 inch pieces
4 dried figs, minced
1/2 teaspoon ground sage
1 teaspoon tarragon
1/2 teaspoon sea salt
fresh ground pepper to taste
1 1/2 cups “No Chicken” broth
PAM olive oil spray
These are the acorn squash that I used. They are a different variety than I am used to, but have no fear, I googled it and they are acorn squash! And they taste just like the ones I am used to!
So, I split these little suckers right down the middle, scooped out the seeds and started to dice the fruits and vegetables for the filling.
The figs were difficult to cut, so what I ended up doing was smashing them a bit, slicing them thin (pictured below) and then turning them and slicing them the opposite direction twice.
As I chopped each fruit and vegetable, I gathered their loveliness up into a bowl. To this I added the sage, tarragon, salt and pepper and stirred it to coat.
I then sprayed a large crock pot with PAM olive oil spray, placed two of the squash halves in the crock pot and heaped the filling into each half.
I poured about 3/4 cup of the no chicken broth on the squash. Since all four halves didn’t fit on the bottom of the crock pot, I stacked the other two on top, filled them with filling (I had a lot of extra filling, so I filled in all of the empty spaces in the crock pot too!), and poured the rest of the broth over everything. I placed the lid on top, turned the crock pot to high and took a picture of the madness (you can skip that step if you want).
I cooked it on high for about 2 1/2 hours, until I had to go to class, then I turned it to low while I was in class (about 3 more hours). When I got home, it was cooked down and the house smelled like autumn (even if the outside temperature didn’t agree… 91 today!).
The final result had the flavor of a sort of sweet stuffing without the bread (if that makes any sense). I served it up with another shake of sea salt and fresh ground pepper. And, I had two helpings while pretending that there was a crisp breeze blowing around a pile of brown leaves outside.