Slow-Cooker Spiced Acorn Squash with Yogurt Sauce
Tender, mildly sweet acorn squash can be an easy side dish to roasted meats or a satisfying main course when served with quinoa, brown rice or other whole grains. And, when preparing this easy slow-cooker recipe, you don’t even have to peel it. The simple yogurt sauce, flecked with mint and garlic, is a cool counterpoint to the winter vegetable.
Ingredients:
- 1 acorn squash, 2 1/2 lb. (1.25 kg)
- 1/2 cup (4 fl. oz./125 ml) canola oil
- 1-inch (2.5-cm) piece fresh ginger, peeled and grated
- 1 tsp. ground coriander
- 1/2 tsp. ground cinnamon
- 1/2 tsp. red pepper flakes
- 1 can (14 1/2 oz./410 g) tomato sauce
- 1/2 cup (4 oz./125 g) sugar
- Kosher salt and freshly ground pepper
For the yogurt sauce:
- 1 cup (8 oz./225 g) plain whole-milk Greek yogurt
- 1 to 2 garlic cloves, minced
- 3 Tbs. chopped fresh mint
- Kosher salt
Directions:
Using a large knife, cut the squash in half lengthwise. Scoop out the seeds with a large spoon, then cut the squash into 1 1/2-inch (4-cm) pieces.
In a large, heavy fry pan over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, add the squash and cook, stirring occasionally, until evenly browned, about 7 minutes. Using a slotted spoon, transfer to a slow cooker.
Add the ginger, coriander, cinnamon and red pepper flakes to the fry pan and cook, stirring, until fragrant, about 30 seconds. Stir in the tomato sauce, sugar, 1/2 tsp. salt and a few grinds of pepper. Bring to a boil and remove from the heat.
Transfer the contents of the pan to the slow cooker and stir to mix well. Cover and cook for 4 hours on the low setting or 2 hours on the high setting. The squash should be very tender.
Meanwhile, make the yogurt sauce. In a bowl, stir together the yogurt, garlic, mint and 1/2 tsp. salt. Cover and refrigerate until ready to serve.
Spoon the squash and its sauce onto a platter or individual plates. Serve with the yogurt sauce dolloped on top. Pass the remaining sauce at the table. Serves 4 to 6.
Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)
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