1 medium apple, diced
1/3 cup onion, diced
1/2 cup carrots, diced
1 bunch asparagus, trimmed and cut into 1" pieces
4 dried figs, minced (I smashed them, sliced them, and sliced the other direction)
1/2 teaspoon ground sage
1 teaspoon tarragon
1/2 teaspoon sea salt
fresh ground pepper, to taste
olive oil spray, as needed
2 small acorn squash, halved and seeds removed
1 1/2 cups vegetable broth (I use "no chicken" style), divided
1. Add all diced vegetables and fruits to a bowl, and add sage, tarragon, salt and pepper. Stir to coat.
2. Spray a large crock pot with olive oil spray, and place 2 of the squash halves in the crock pot (or all 4 halves, if they fit).
3. Heap the filling into each half. Pour about 3/4 cup broth on the squash. Since all 4 halves didn’t fit on the bottom of the crock pot, I stacked the other two on top, and filled them with filling.
4. Pour the rest of the broth over everything. Add lid on top. Turn the crock pot to high and cook on high for about 2 1/2 hours. Turn to low for about 3 more hours.
When I got home, it was cooked down and the house smelled like autumn (even if the outside temperature didn’t agree; 91 today!). The final result had the flavor of a sort of sweet stuffing without the bread (if that makes any sense). I served it up with another shake of sea salt and fresh ground pepper. I had two helpings while pretending that there was a crisp breeze blowing around a pile of brown leaves outside.
Source of recipe: I wrote this recipe. See directions with pictures on my blog at http://bugsii.com/2010/09/23/crock-pot-stuffed-summer-to-fall-acorn-squash/