This started as a recipe from America's Test Kitchen. My mother-in-law left an Acorn Squash at our house and we didn't know what to do with it. It's fair to say that their recipe probably looks better on the plate, but I wanted all of the ingredients in the slow-cooker for the whole time because I have the idea that it will improve the flavor. I don't know if that is true, but that's my thinking. Also, half way through the water was almost all gone, so I had to double it. Finally, my kids were not crazy about the squash, so we sprinkled them with brown sugar. I also left out the cayenne from the original recipe so I didn't kill the family. Here then, is our version of this recipe.
Ingredients
1 acorn squash, quartered pole to pole and seeded
2 teaspoons curry powder
2 teaspoon olive oil
8 (6-ounce) bone-in chicken thighs
1 cup water
Salt and pepper
3 tablespoons honey
1 tablespoon lime juice
¼ cup fresh cilantro leaves
brown sugar
Ingredients
1 acorn squash, quartered pole to pole and seeded
2 teaspoons curry powder
2 teaspoon olive oil
8 (6-ounce) bone-in chicken thighs
1 cup water
Salt and pepper
3 tablespoons honey
1 tablespoon lime juice
¼ cup fresh cilantro leaves
brown sugar
Preparation
- Put squash wedges cut side down into slow cooker, then add 1 cup water.
- Place the chicken thighs on top of the squash.
- Mix oil, curry powder, honey, and lime juice in a small bowl.
- Microwave curry powder mixture until fragrant, about 30 seconds; let cool slightly.
- Use a BBQ basting brush and baste the chicken with the curry mixture and season with salt and pepper.
- Cover with cilantro
- Cover and cook until chicken is tender, 3 to 4 hours on low.
- Sprinkle brown sugar on the squash when it is served.
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