SLOW COOKER ROSEMARY ACORN SQUASH

By Katecooks

Ingredients

• 1 acorn squash (or more)
• 1/2 cup liquid (dry white wine, vegetable broth or water)
• 2 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Kosher salt
• 1 teaspoon fresh ground pepper
• 3 tablespoons fresh rosemary leaves, chopped
• 3 garlic cloves

Preparation

Step 1

1. Cut acorn squash in half. Using a spoon, scoop out seeds and discard. Cut eat
half into 4 slices.
2. Pour liquid of choice (I used veggie broth) into slow cooker. Place squash
slices, flesh side up, in slow cooker.
3. Drizzle olive oil and then balsamic vinegar over squash pieces. Sprinkle with
salt and pepper. Using a garlic press, mince garlic cloves over squash.
4. Lastly sprinkle with chopped rosemary.
5. Put cover on slow cooker and cook on low for 7-8 hours (or 4 hours on high). 6. 6. Remove and drizzle with cooking liquid left in slow cooker. Serve and enjoy!