Acorn Squash Wedges

Serving Size	Calories	Protein	Saturated Fat	Sodium	Carbohydrate	Fiber	Added Sugars
1 squash wedge, 2 Tbs sauce	150	2g	0g	102mg	22g	3g	0g

Tender acorn squash wedges slow-cooked with onions, walnuts, and a warm spiced brown sugar sauce. A cozy, flavorful side dish made easy.

Ingredients

Cooking spray
1 teaspoon canola or corn oil (for onions)
1 medium onion, diced
¼ cup water
2 tablespoons chopped walnuts
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 large acorn squash (about 1 ½ pounds), seeds and strings removed, cut into 4 wedges
1 tablespoon + 1 teaspoon firmly packed dark brown sugar
1 tablespoon light tub margarine
1 teaspoon vanilla extract
⅛ teaspoon salt
2 teaspoons canola or corn oil

Wash hands thoroughly with soap and water before you begin cooking. Thoroughly wash all fresh produce.
Lightly spray the slow cooker with cooking spray.
In a large nonstick skillet, heat 1 teaspoon oil over medium-high. Add onions and cook 3–4 minutes, stirring, until lightly browned. Transfer to the slow cooker.
Stir in water, walnuts, cinnamon, and nutmeg.
Place squash wedges, cut side down, on top of the onion mixture, ensuring each wedge touches the onions. Cover and cook:
- Low: 4 hours
- High: 2 hours until squash is tender when pierced with a fork.
Transfer squash wedges to plates. Stir the remaining ingredients (brown sugar, margarine, vanilla, salt, and 2 teaspoons oil) into the onion mixture. Spoon sauce over the squash.