Crockpot Honey Rosemary Parmesan Acorn Squash Tips, FAQ & printable recipe

Tips for success

To make the squash even more flavorful, consider marinating the rings in the butter-honey mixture for 30 minutes before cooking. This allows the rosemary to infuse more deeply.

If you prefer a spicier kick, add a pinch of red pepper flakes when you sprinkle the parmesan. For a more caramelized exterior, you can broil the cooked squash for 2-3 minutes on high, watching closely to prevent burning.

The leftovers are delicious chopped and added to salads, grain bowls, or pasta. You can also puree them into a soup with some vegetable broth. The glaze is excellent drizzled over roasted meats or vegetables.

If you have extra honey-rosemary butter, save it to brush over cornbread or dinner rolls. This recipe is forgiving, so feel free to adjust the honey and rosemary to your taste.

Variations

• Maple-Bourbon: Replace the honey with maple syrup and add 1 tablespoon bourbon to the butter mixture. The bourbon adds a smoky depth that pairs well with the squash. Omit the rosemary or use sage instead for a different herbal note.
• Spicy Chili-Lime: Add 1 teaspoon chili powder and the zest of one lime to the butter mixture. Use cilantro instead of rosemary, and finish with a squeeze of lime juice and crumbled cotija cheese instead of parmesan.
• Garlic-Herb: Add 2 minced garlic cloves to the butter mixture and use a mix of thyme and rosemary. This version is savory and aromatic, perfect for serving with roasted meats. You can also add a tablespoon of Dijon mustard for a tangy kick.
• Balsamic Glaze: Stir 2 tablespoons balsamic vinegar into the honey-butter mixture. The vinegar adds a tangy sweetness that complements the squash. Finish with a drizzle of reduced balsamic glaze and crumbled goat cheese instead of parmesan.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water.

Freezer

Freeze cooked squash in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months.

Reheat

Reheat in the microwave in 30-second bursts, or in a skillet over medium heat with a little butter or broth until warmed through.

Store leftover acorn squash in an airtight container in the refrigerator for up to 4 days. The glaze will thicken as it cools, but it will reheat beautifully.

To reheat, place the squash in a microwave-safe dish and heat in 30-second intervals until warmed through, or warm in a skillet over medium heat with a splash of water or broth to loosen the glaze. Avoid overcooking when reheating, as the squash can become mushy.

You can slice the acorn squash rings up to 2 days ahead and store them in a sealed container in the refrigerator. The butter-honey mixture can also be prepared in advance and kept in the fridge; let it come to room temperature before using.

When ready to cook, simply layer the squash in the slow cooker and pour the mixture over. This makes it a great option for holiday meal prep.

Serving ideas

Serve the honey rosemary parmesan acorn squash as a side dish alongside roasted turkey, chicken, or pork tenderloin. It also pairs well with a grain pilaf or a simple green salad. The sweet-savory flavor complements earthy dishes like wild rice or lentils. For a vegetarian main, serve the squash over creamy polenta or with a scoop of whipped ricotta.

For a beautiful presentation, arrange the squash rings on a large platter and drizzle with the warm glaze. Sprinkle with extra shaved parmesan and a few fresh rosemary sprigs. This dish is also delicious at room temperature, making it a great addition to a buffet or potluck. The leftovers can be chopped and folded into scrambled eggs or omelets for a savory breakfast.

Frequently asked questions

Recipe card

Crockpot Honey Rosemary Parmesan Acorn Squash

Prep 10 minCook 3 h 30 minTotal 3 h 40 minServes 6

Ingredients

• 3 lb acorn squash, sliced into 1/2-inch rings
• 4 tbsp unsalted butter, melted
• 3 tbsp honey
• 2 tbsp fresh rosemary, finely chopped
• 1/2 cup grated parmesan cheese
• shaved parmesan, for serving
• cracked black pepper, for serving

Instructions

1. Scrub the acorn squash well. Slice off the stem and blossom ends, then cut the squash crosswise into 1/2-inch rings. Scoop out the seeds and membranes from the center of each ring with a spoon. In a small bowl, stir together the melted butter, honey, and chopped rosemary until combined.
2. Arrange the acorn squash rings in the bottom of a 6-quart slow cooker, overlapping slightly if needed. Pour the butter-honey mixture over the squash, turning the rings to coat. Sprinkle the grated parmesan evenly over the top.
3. Cover the slow cooker and cook on LOW for 3 1/2 hours, until the squash is fork-tender and the edges are caramelized. Avoid opening the lid during cooking to keep the heat steady.
4. Using tongs, carefully transfer the squash rings to a serving platter. Spoon the warm honey-butter glaze from the slow cooker over the top. Sprinkle with shaved parmesan and cracked black pepper. Serve warm.

Contains: milk

Estimated nutrition per serving

Calories

210

Protein

4 g

Carbohydrates

30 g

Fat

9 g

Automatic estimate from the ingredient list, not laboratory-verified.