Ingredients:
- 1 acorn squash (or more)
- ½ cup liquid (dry white wine, vegetable broth or water)
- 2 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Kosher salt
- 1 teaspoon fresh ground pepper
- 3 tablespoons fresh rosemary leaves, chopped
- 3 garlic cloves
Method:
- Cut acorn squash in half. Using a spoon, scoop out seeds and discard. Cut eat half into 4 slices.
- Pour liquid of choice (I used veggie broth) into slow cooker. Place squash slices, flesh side up, in slow cooker.
- Drizzle olive oil and then balsamic vinegar over squash pieces. Sprinkle with salt and pepper. Using a garlic press, mince garlic cloves over squash. Lastly, sprinkle with chopped rosemary.
- Put cover on slow cooker and cook on low for 7-8 hours (or 4 hours on high). Remove and drizzle with cooking liquid left in slow cooker. Serve and enjoy!
Source: http://jennabraddock.com/slow-cooker-rosemary-acorn-squash/
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