Acorn Squash

Trim off the ends of the acorn squash.

Split your acorn squash in half. You need a sharp knife for this.

Scoop out the seeds.

Put your acorn squash inside the slow cooker with the skin side down. They can be stacked if needed.

Add 1/2 cup filtered water to the bottom of your slow cooker, but don’t get it in the squash.

Cook on HIGH for 3-4 hours.

Scoop out the cooked flesh and transfer to a bowl where you can smash it up with grass fed butter, organic coconut oil, sea salt, and any other seasoning you want. It’s especially yummy with a little homemade broth mashed in. Or, make a soup out of it by adding coconut milk (or broth) and seasonings.