TOTAL TIME: Prep: 15 min. Cook: 3-1/2 hours "Working full-time, I found I didn't always have time to cook the meals my family loved. So I re-created many of our favorites in the slow cooker," notes Carol Greco of Centereach, New York. "This cinnamony treatment for squash is one of them."

3/4 c packed brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
2 small acorn squash, halved and seeded
3/4 c raisins
4 tbs of butter
1/2 c of water

3/4 c packed brown sugar 1 tsp ground cinnamon 1 tsp ground nutmeg 2 small acorn squash, halved and seeded 3/4 c raisins 4 tbs of butter 1/2 c of water

1. In a small bowl, combine the brown sugar, cinnamon and nutmeg; spoon into squash halves.
2. Sprinkle with raisins.
3. Top each with 1 tbs of butter.
4. Wrap each squash half individually in heavy duty foil; seal tightly.
5. Pour water into a 5 qt slow cooker.
6. Place the squash, cut side up, in slow cooker. (Packets may be stacked.)
7. Cover and cook on high for 4 hours or until the squash is tender. Open foil packets carefully to allow to steam to escape.