Ingredients
3/4 cup packed brown sugar1 teaspoon ground cinnamon1 teaspoon ground nutmeg2 small acorn squash, halved and seeded3/4 cup raisins4 tablespoons butter1/2 cup water
Preparation
In a small bowl, mix brown sugar, cinnamon and nutmeg; spoon into squash halves. Sprinkle with raisins. Top each with 1 tablespoon butter. Wrap each half individually in heavy-duty foil, sealing tightly.
Pour water into a 5-qt. slow cooker. Place squash in slow cooker, cut side up (packets may be stacked). Cook, covered, on high 3-1/2-4 hours or until squash is tender. Open foil carefully to allow steam to escape.
