Look no further for your new Thanksgiving first course! Fill the squash with chopped, crisp, red apples and coarsely chopped walnuts or pecans. Sprinkle crystallized ginger around the edges of the squash for added flavor.
Cut squash crosswise in half; remove seeds and membranes. Acorn squash isn’t the easiest to chop. To make things a little easier, pierce each squash with a knife several times. Microwave on high 3-4 minutes.
Pour water into 5-6 quart slow cooker. Place squash halves, cut side up, in slow cooker. It may be necessary to stack halves so they fit.
Mix remaining ingredients, reserving apples and walnuts/pecans. Spoon into and around squash.
Cover and cook on high heat about 3 hours or until squash are tender.
Chop apple and nuts and spoon into softened squash. Pour some of the reserved juices around the squash. Serve warm.