HOORAY!! Fall has FINALLY arrived to middle Tennessee! There's a chill in the air, and if you ask it THIS is the most wonderful time of the year.
The most wonderful time of the year should be greeted with all flavors Fall like and this is one of my families favorite breakfasts.
The best part is that you put it in the crockpot overnight & you wake up to the warm Fall smell wafting through your house!
1 acorn squash (halved and seeds removed)
2 TBSP grass fed butter
2 TBSP coconut sugar
1 tsp cinnamon
¼ tsp nutmeg
1 small apple cored and diced
2 TBSP dried cranberries
2 TBSP chopped nuts
1. Place squash in bottom of crockpot cut side up.
2. Put one TBSP of butter in each half
3. Pour about 1 cup of water in bottom of the crock-pot-NOT over the squash
4. Fill halves with diced apple, cranberries, and nuts
5. Combine sugar with cinnamon and nutmeg and sprinkle over apple filling.
6 Cover and cook on low for 6-8 hours or until squash is tender (cook over night for breakfast)
7. Serve squash on plate and scoop out flesh with a spoon.
Typically I make as many as will fit in the crockpot. The ones pictured are fairly small, but they were the perfect size for our kiddos.