Slow Cook Acorn Squash
- ½ cup apple cider
- 1 large acorn squash, cut in half, seed removed
- 1 tbsp butter
- 2 tbsp brown sugar
- ½ cup dried cranberries
- 3 small apples, diced
- 1 tsp cinnamon
- Place the cut squash in the rice cooker’s inner pot.
- Put ½ of the pat of butter on each acorn squash bowl. Sprinkle the brown sugar and cranberries. Top with apples and sprinkle cinnamon.
- Pour apple cider into the rice cooker.
- Close the lid and cook on SLOW COOK HIGH for 3 hours.
- Serve hot.