Rosemary Acorn Squash

Serves:	8
Prep Time:	5	minutes
Cook Time:	8	hours

 

• 1 medium acorn squash, peeled, seeded and cut into wedges
• 1/2 cup vegetables broth
• 2 tablespoons extra virgin olive oil
• 3 tablespoons chopped fresh rosemary
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt

 

1. Line the squash wedges in the slow cooker. Add broth. Drizzle with oil and vinegar. Sprinkle with salt and rosemary.

1. Cover and cook on low for 8 hours.

 

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