Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
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  • 1 star values: 0
  • 5 Ratings

Keep your oven free for large cuts of meat or poultry and put your slow cooker to work in this comforting side dish that gets finished with a crunchy bacon topper.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

4 hrs
4 hrs 25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Cut 1/2 inch off the top and bottom of each squash; cut each squash in half lengthwise. Remove and discard seeds. Cut each squash half crosswise into 1/2-inch-thick slices.

  • Layer squash slices in a 5- to 6-quart slow cooker. Add garlic and thyme. In a 2-cup glass measure stir together cider, broth, and brown sugar. Pour over squash in cooker.

  • Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.

  • In a large skillet cook bacon over medium heat for 5 to 7 minutes or until crisp. Drain bacon on paper towels; discard drippings. (Do not wipe skillet clean.) Finely crumble bacon. Heat skillet over medium-high heat. Add panko; cook and stir for about 3 minutes or until golden. Transfer toasted panko to a medium bowl; cool completely. Stir bacon pieces and chives into panko. Cover and chill until serving time.

  • To serve, transfer squash to a serving platter. Sprinkle with panko mixture.

Make-Ahead Directions:

Prepare squash as directed in Step 1. Place squash slices in a resealable plastic bag; chill for up to 24 hours.

Nutrition Facts

87 calories; fat 2g; cholesterol 3mg; saturated fat 1g; carbohydrates 15g; mono fat 1g; insoluble fiber 2g; sugars 2g; protein 3g; vitamin a 388.7IU; vitamin c 12.4mg; thiamin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.2mg; folate 20.2mcg; sodium 134mg; potassium 378mg; calcium 40.4mg; iron 0.9mg.