Print Recipe
Acorn Squash Wedges with Walnuts
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Prep Time :
10 min
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Cook Time :
4 hr
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Total Time :
4 hr 10 min
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Servings :
4
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Serving Size :
1 squash wedge, 2 tablespoons sauce
Ingredients
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1 medium onion, diced (about 1 cup) -
1/4 cup water -
2 tablespoons chopped walnuts -
3/4 teaspoon ground cinnamon -
1/4 teaspoon ground nutmeg -
1 tablespoon plus 1 teaspoon firmly packed dark brown sugar -
1 tablespoon light tub margarine -
1 teaspoon vanilla extract -
1/8 teaspoon salt -
2 teaspoons canola or corn oil -
Cooking spray -
1 large acorn squash (about 1 1/2 pounds), seeds and strings discarded, cut into 4 wedges -
1 teaspoon canola oil OR -
1 teaspoon corn oil
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
-
Prep Time :
10 min
-
Cook Time :
4 hr
-
Total Time :
4 hr 10 min
-
Servings :
4
-
Serving Size :
1 squash wedge, 2 tablespoons sauce
Ingredients
-
1 medium onion, diced (about 1 cup) -
1/4 cup water -
2 tablespoons chopped walnuts -
3/4 teaspoon ground cinnamon -
1/4 teaspoon ground nutmeg -
1 tablespoon plus 1 teaspoon firmly packed dark brown sugar -
1 tablespoon light tub margarine -
1 teaspoon vanilla extract -
1/8 teaspoon salt -
2 teaspoons canola or corn oil -
Cooking spray -
1 large acorn squash (about 1 1/2 pounds), seeds and strings discarded, cut into 4 wedges -
1 teaspoon canola oil OR -
1 teaspoon corn oil
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.
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