Slow Cooker
Slow-Cooker Whole Squash With Spelt & Feta
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8 Reviews
Pinkowl02
February 21, 2020
This was amazing!!
I baked my acorn squash in the oven at 445 for about 20-30minutes. Done!
I also couldn't find White Miso in stores near me, so I used a substitute on hand which was tahini- worked beautifully!
The lightly salted toasted pecans blended fantastically with this dressing that immersed itself into the farro (couldn't find spelt either!) and caramelized acorn squash.
I thank you for this! Worth keeping and making again.
I baked my acorn squash in the oven at 445 for about 20-30minutes. Done!
I also couldn't find White Miso in stores near me, so I used a substitute on hand which was tahini- worked beautifully!
The lightly salted toasted pecans blended fantastically with this dressing that immersed itself into the farro (couldn't find spelt either!) and caramelized acorn squash.
I thank you for this! Worth keeping and making again.
Nicole F.
January 19, 2020
This looks amazing! I don’t have a slow cooker, how would I make this in the oven?
Rebecca F.
January 20, 2020
Poke the squash all over with a paring knife then bake at 425 for 1-1.5 hours! Check it after an hour, they all take different amounts of time.
andrea S.
January 14, 2020
We didn't enjoy the squash cooked in the slow cooker - it was cooked but it was missing the caramelized and salted taste of oven roasted squash. Also, it was challenging to fit 2 squash (only 3 pounds total) in my big slow cooker and put the lid on. I cut the nubby top & bottom of the larger squash and that squash fell apart into mush. We used farro in place of spelt but otherwise made the recipe exactly as written.
Grace M.
January 6, 2020
This was really good and so pretty on the plate. I used farro instead of spelt.
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