Acorn squash simmered in a sweet-spicy sauce in the slow cooker for full flavour. The spices are warm and cozy - Corriander, Cinnamon and Ginger. All served with a garlic and herb yogurt sauce. This will be your go-to fall dinner.
Slowcooker on HIGH2hrs
Course: Side Dish, Vegetable
Cuisine: Gluten-free, Vegan, Vegetarian
Keyword: Acorn Squash, holiday, Winter Squash
Author: Trish | The In Fine Balance Food Blog
2.5lbacorn squashabout 2 medium, cut in half and remove the seeds, then slice each half into 1-½ inch pieces
½tspred pepper flakes
213mltomato sauceone small 7 oz (213ml) can
1cupvegetable stock or water
pepper, to taste
1cupplain coconut milk yogurt(or use dairy based yogurt for a non-vegan option)
1tsp lime juicejuice from about half a lime
2tbspminced fresh herbsmint, parsley, cilantro
In a non-stick skillet, heat oil over medium heat. Working in 2 or 3 batches as necessary saute squash, browning cut edges. 5-7 minutes per side. Set browned squash aside on a plate.
In the same skillet, with remaining oil left in the pan, add grated ginger and spices. Saute quickly, about 30 seconds. Add tomato sauce, vegeable stock (or water), and sugar and bring to boil. Scrapping bottom of pan to remove any browned bits the squash left behind and to incorporate the spices. Boil for 1 minute, then transfer to the slowcooker insert.
Layer squash on top of the sauce in the slowcooker insert and set slowcooker to cook on HIGH heat for 2 hours, or LOW heat for 4 hours. Squash should be very tender when done and sauce will be thick.
Make yogurt sauce: Mix coconut yogurt with lime juice, garlic, herbs and salt. Cover and set aside in refrigerator until ready to serve.
Serve squash with remaining spicy tomato sauce and yogurt sauce on side.
Make ahead:Clean, remove seeds and slice squash. Keep refrigerated until ready to cook, up to 1 day ahead of time.Make coconut yogurt sauce up to 1 day ahead.