Easy Acorn Squash in the Slow Cooker or Crock-Pot

Set whole acorn squash down on an even, flat surface.

The unique shape of acorn squash can be difficult to cut, but the easiest way I have found is to cut along a groove, avoiding the top stem.

With a sharp knife, cut acorn squash in half.

With a spoon, remove seeds from each squash half.

Place a cup of water in the bottom of the slow cooker.

Place a steaming tray in in the bottom of the slow cooker.

Place squash halves cut sides facing downward onto the steaming tray- they do not have to be perfectly flat, but try your best to arrange them in a single layer.

Slow cook in a Crock-Pot or slow cooker on low for 6-8 hours or on high for 2-3 hours. (If you have a very large acorn squash, cooking time may be a little longer.)

If using an Instant Pot on a slow cooker setting, slow cook on low for 2-3 hours, or on high for 45 minutes-1 hour. (If you have a very large acorn squash, cooking time may be a little longer. )

Acorn squash is fully cooked when a knife can easily slide through the outer skin, and into the inner squash meat.

Remove inner squash meat from the skin with a large spoon.

Serve immediately, or allow to cool to room temperature and store in an airtight glass container.

Enjoy!