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Slow Cooker Cashew Acorn Squash

Servings 4 people
Author Carolina Jantac, MS, RD, LD


  • 1 medium acorn squash
  • 4 tablespoons of Once Again Creamy Cashew Butter
  • 4 teaspoons of turmeric
  • 4 dashes of salt
  • ½ cup water


  1. Wash acorn squash well, cutting off the tips and paring it into quarters. Clean the inside and wash again.
  2. Add a tablespoon of cashew butter to each quarter and spread it evenly. Sprinkle each quarter with a teaspoon of turmeric and a dash of salt.
  3. Add the ½ cup of water to the slow cooker, and turn it on to high.
  4. Place the acorn squash in the slow cooker with the skin facing down. Arrange the quarters at the bottom of the cooker and let them cook for 3 to 4 hours. Check for tenderness to see if ready. Enjoy as a main or side dish!

Recipe Notes