Slow Cooker Pecan Honey Squash

If there is one product I absolutely fell in love with while operating The Produce Gathering it was pecan soaked honey by Roark Acres. Oh. My. Goodness.

Immediately, I began to use it on all the things. If you do not have access to this awesomeness, I am truly sorry. My heart breaks. You can still make this recipe though, we’ll just have to improvise. First, pick up some acorn squash, it is in season right now so the price is great.

Next, let’s round up our ingredients.

INGREDIENTS:

Acorn squash

Pecans

Honey

A little bit of brown sugar

DIRECTIONS:

After you have your squash, cut in half with a sharp knife. These things are not easy to cut, they’re pretty hard. Then, simply scoop out the seeds.

Next, we’re going to fill the seed cavity with pecans and honey. The measurement here is totally up to you. Since I have pecan honey, I simply use one large spoonful. Just remember, honey liquifies in the heat so you don’t actually need much at all.

Next, sprinkle brown sugar on top of the squash. You can use as much or as little as you like, I love brown sugar so I’m all over this. Then, wrap tightly in foil and place in a slow cooker.

After you have the squash in the slow cooker, add a little bit of water at the bottom then cover the lid. I used right around 1/3 cups of water. Keep in the slow cooker for 3-4 hours on high. It might take closer to 4 hours for large squash. When they’re done, they will be very soft to the touch.

You can vary this up anyway you’d like, add in a little cinnamon too! Some people like to use butter with this personally, I do not use a lot of butter so I didn’t here but if that’s your thing, go for it.