SLOW-COOKED BROWN SUGAR ACORN SQUASH
- 1 large acorn squash, de-seeded and cut in half
- 1 tablespoon butter
- 2 tablespoons brown sugar
- ½ cup dried cranberries
- 3 small apples, diced
- 1 teaspoon cinnamon
- ½ cup apple cider
- Begin by placing the acorn squash halves in your rice cooker, cut side up.
- Fill the center of each squash half with butter, brown sugar, dried cranberries, diced apples, and a sprinkle of cinnamon.
- Carefully pour the apple cider into the rice cooker around the squash halves.
- Close the lid of the rice cooker and set it to the SLOW COOK mode on high. Allow the squash to cook for about 3 hours, until it is tender and easily pierced with a fork.
- Once the acorn squash is fully cooked and tender, carefully remove it from the rice cooker.
- Serve the cooked acorn squash hot, with the flavorful mixture of butter, brown sugar, cranberries, apples, and cinnamon nestled inside each half.