acorn squash

Savory Chicken and Cranberry Stuffed Acorn Squash

November 28, 2017 by Tiffany King Leave a Comment

This is a sponsored conversation written by me on behalf of College Inn®. The opinions and text are all mine.

There’s something about stuffed squash that looks like you’ve pulled out all the stops in making dinner.

But really, it’s so easy! If you can cut a squash in half, you can do this!

This recipe for stuffed acorn squash is perfect for fall. The colors of the squash look so pretty on the table at this time of year and the cranberries are seasonal too. I served this on a Tuesday night and my daughter and husband loved it!

College Inn® Chicken Broth adds rich, savory flavor to complement the sweetness of the squash and cranberries. I used chicken that I cooked in a skillet, but if you have leftover turkey after Thanksgiving this would be a wonderful way to serve it.

Here’s what you’ll need to make this dish. It’s so simple with only six ingredients, plus olive oil, salt and pepper. If you decide to try out this recipe, share your photos on social media using
#CollegeInnBroth! [Read more…] about Savory Chicken and Cranberry Stuffed Acorn Squash

Italian Sausage Skillet over Acorn Squash or Pasta

January 8, 2014 by Tiffany King 11 Comments

In case you don’t catch it right away, this is an attempt to please both the kids and adults. Not that the adults in this house don’t like pasta. But Jim and I are both attempting a Whole 30, which means no pasta for us.

And actually, we both agreed that the acorn squash tasted much better than the pasta for this dish. Pasta doesn’t have much flavor of it’s own really, but the squash lent a slight bit of sweetness that balanced the sausage, peppers and tomatoes.

This is a Whole 30 compliant meal (as far as I can tell). We really enjoyed this one.

Here’s what you’ll need to make it: [Read more…] about Italian Sausage Skillet over Acorn Squash or Pasta

Winter Squash in the Slow Cooker – 75 Days of Summer Slow Cooker Recipes

July 20, 2013 by Tiffany King 4 Comments

Winter squash doesn’t have to be just for winter. Butternut squash, acorn squash, spaghetti squash all make great side dishes for summer too. Especially if you don’t have to turn your oven on to cook them.

No oven needed, because you can cook winter squash in the slow cooker!

I’ve tried both acorn and butternut squash this way and both work great. For the acorn squash, I washed it and cut it in half. After scooping out the seeds I placed it in a foil lined slow cooker. I used butter, brown sugar and a little salt and pepper to season it.

For the butternut squash, I intended to leave it with the rind on and just scoop out the cooked squash to serve. But it wasn’t fitting very well. And there was a bad place on the end I had to cut off. I ended up cutting all the rind off, which only took a minute or two. As long as you have a sharp knife, this isn’t a hard job.

I used the same butter, brown sugar, salt and pepper for the butternut squash. I know there are lots of other ways you could season it.

My kids did taste it, but only because we insisted. They hear the word “squash” and think “yuck”. You have to admit, it isn’t the best named vegetable, especially if you have a texture issue.

I cooked the squash on high for 3-4 hours. I’m sure you could cook it on low for 5-6 hours or longer. I’d like to try a spaghetti squash like this, but my kids refuse to try it again. I made one a few years ago and over baked it in the oven. I think it turned them off forever.

If you love using your slow cooker, check out our All Slow Cooker Weekly Meal Plan. It’s got all the planning done for you (including the grocery list) so you can go enjoy summer!