Ingredients for Acorn Squash Cranberry Orange Sauce
- 2 medium acorn squash (about 3 pounds total)
- 1 (12-ounce) jar cranberry sauce
- Orange Marmalade
- 1/2 cup raisins
- 1 teaspoon ground cinnamon
- Salt And Pepper
How to Make Acorn Squash Cranberry Orange Sauce
- Preheat your slow cooker.
- Cut each acorn squash in half lengthwise.
- Remove seeds and stringy fibers from the squash halves.
- Cut squash halves into 1-inch thick wedges.
- Arrange squash wedges in the slow cooker.
- In a medium saucepan, combine 1 (12-ounce) jar cranberry sauce, 1/2 cup orange marmalade, 1 teaspoon ground cinnamon, and 1/2 cup raisins.
- Heat over medium heat, stirring frequently, until the sauce is smooth and heated through (about 5 minutes).
- Pour the cranberry-orange sauce evenly over the squash wedges in the slow cooker.
- Cover and cook on low heat for 6-7 hours or on high heat for 3-3.5 hours, or until the squash is tender.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
241g
Fat
0g
Carbs
29g
