Acorn Squash is by far my favorite food to make.  I was given a surplus last week and had 12 smaller sized ones to make up and freeze.  After cooking, just scoop out the “meat” and put in a freezable container. 

Crock-Pot Sweet Acorn Squash


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Serves: 4

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  • Acorn Squash Cut in Half and remove the seeds.
  • 1 Tablespoon of Butter per half of Squash
  • 1 Tablespoon of Brown Sugar per half of Squash

  1. Place Acorn Squash skin side down in crock-pot.
  2. With a knife, place small cuts from the center of the Acorn Squash to the top without cutting thru the skin. This will allow the butter and sugar to penetrate the Squash.
  3. Put butter and brown sugar in middle of each Acorn Squash half.
  4. Cook on high for 3 hours.