¾ C packed brown sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 small acorn squash, halved and seeded
¾ cup raisins
4 tbsp butter
½ C water
In a small bowl, combine the brown sugar, cinnamon and nutmeg; spoon into squash halves. Sprinkle with raisins. Top each with 1 tbsp. of butter. Wrap each squash half individually in foil ; seal tightly.
Pour water into a 5qt. slow cooker. Place the squash cut side up in the slow cooker (packets may be stacked). Cover and cook on high for 4 hours or until the squash is tender. Open foil packets carefully to allow steam to escape.