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Acorn Squash Wedges with Walnuts

acorn squash wedges with walnuts
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Acorn Squash Wedges with Walnuts

Achieving an attractive browned finish to slow-cooked food usually isn’t easy, but that isn’t a problem here. The cut sides of acorn squash wedges lie on top of skillet-browned onions and brown as they slow cook; then the onions are incorporated into a brown-sugar-and-walnut sauce to top the squash. “Browning” never looked better!

Slow Cooker Size/Shape: 3- to 4-quart round or oval
Slow Cooking Time: 4 hours on low, OR 2 hours on high

 

Ingredients

Servings  4   Serving Size   1 squash wedge, 2 tablespoons sauce

  • 1 teaspoon canola oil (or) OR
  • 1 teaspoon corn oil
  • 1 medium diced onion
  • 1/4 cup water
  • 2 tablespoons chopped walnuts
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large acorn squash (about 1 1/2 pounds), seeds and strings discarded, cut into 4 wedges
  • 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

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray the slow cooker with cooking spray. Set aside.
  2. 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.
  3. Stir in the water, walnuts, cinnamon, and nutmeg.
  4. 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.
  5. Place the squash wedges on plates. Stir the remaining ingredients into the onion mixture. Spoon over the squash.

Nutrition Facts

Acorn Squash Wedges with Walnuts
CaloriesCalories
150 Per Serving
ProteinProtein
2g Per Serving
FiberFiber
3g Per Serving

Nutrition 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

This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

Achieving an attractive browned finish to slow-cooked food usually isn’t easy, but that isn’t a problem here. The cut sides of acorn squash wedges lie on top of skillet-browned onions and brown as they slow cook; then the onions are incorporated into a brown-sugar-and-walnut sauce to top the squash. “Browning” never looked better!

Slow Cooker Size/Shape: 3- to 4-quart round or oval
Slow Cooking Time: 4 hours on low, OR 2 hours on high

 

Nutrition Facts

Acorn Squash Wedges with Walnuts
CaloriesCalories
150 Per Serving
ProteinProtein
2g Per Serving
FiberFiber
3g Per Serving
×
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

Ingredients

Servings  4   Serving Size   1 squash wedge, 2 tablespoons sauce

  • 1 teaspoon canola oil (or) OR
  • 1 teaspoon corn oil
  • 1 medium diced onion
  • 1/4 cup water
  • 2 tablespoons chopped walnuts
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large acorn squash (about 1 1/2 pounds), seeds and strings discarded, cut into 4 wedges
  • 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

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray the slow cooker with cooking spray. Set aside.
  2. 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.
  3. Stir in the water, walnuts, cinnamon, and nutmeg.
  4. 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.
  5. Place the squash wedges on plates. Stir the remaining ingredients into the onion mixture. Spoon over the squash.
This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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