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Crock Pot Maple Acorn Squash

2 acorn squash, halved and seeded
1/2 cup maple syrup
2 teaspoons pumpkin pie spice
3/4 cup raisins
1/3 cup butter, sliced thin
1/2 cup water


  • In a medium bowl, stir together maple syrup, pumpkin pie spice, and raisins.
  • Spoon mixture into cavity of each acorn squash half.
  • Wrap each half tightly in aluminum foil; place into Crockpot, rearranging as necessary to make sure lid can shut securely.  OR skip the aluminum foil and make sure squash halves stay level so the filling doesn't spill.
  • Pour water into bottom of Crockpot. Cover and cook on high for 4 hours.
  • Allow squash to cool slightly before unwrapping and serving.



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