Buttery Acorn Squash

Enjoy this recipe from Super-Fast Slow Cooking.

Submitted by: Melody Taynor from Everett, WA

3/4 c. brown sugar, packed
2 t. pumpkin pie spice
2 acorn squash, halved and seeded
3/4 c. raisins
1/4 c. butter
1/2 c. water

In a small bowl, combine brown sugar and pumpkin pie spice; spoon into squash halves. Sprinkle with raisins; dot with butter. Wrap each squash half individually in heavy-duty aluminum foil; seal tightly. Pour water into a slow cooker. Place squash, cut-side up, in slow cooker (packets may be stacked). Cover and cook on high setting for 4 hours, until squash is tender. Open foil packets carefully to allow steam to escape. Makes 4 servings.

In a small bowl, combine brown sugar and pumpkin pie spice; spoon into squash halves. Sprinkle with raisins; dot with butter. Wrap each squash half individually in heavy-duty aluminum foil; seal tightly. Pour water into a slow cooker. Place squash, cut-side up, in slow cooker (packets may be stacked). Cover and cook on high setting for 4 hours, until squash is tender. Open foil packets carefully to allow steam to escape. Makes 4 servings.