THE RECIPE JOURNAL · Main Course
Fall Flavors: Kosher Mash in the Slow Cooker
This cozy dish combines creamy potatoes with warm spices, perfect for chilly autumn evenings. Slow cooking brings out rich flavors that make every bite comforting and delicious.
FROM THE KITCHEN • Fall Flavors: Kosher Mash in the Slow Cooker
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by placing the acorn squash, water, and tea bag into your slow cooker. Set it to high and let everything cook until the squash is nice and tender, which should take about an hour. Once it’s soft, scoop the squash flesh out of the skin and put it back into the slow cooker. Toss out the skins and tea bag. Next, mix in the sausage, peanuts, and vanilla with the squash. Let it continue cooking on high for another 4 hours. When that’s done, stir in the cranberries, raisins, and brown sugar until everything is well combined and ready to enjoy.
Why you’ll love it
This dish combines the comforting taste of mashed potatoes with warm fall spices, making it perfect for chilly days. Using a slow cooker means you can set it and forget it, freeing up time for other activities. It’s a cozy, easy way to bring seasonal flavors to your table.
How to serve
Serve alongside roasted vegetables or your favorite protein like turkey or brisket. A sprinkle of fresh herbs such as parsley or thyme can brighten the dish and add a pop of color. It also pairs well with a crisp autumn salad.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a little added liquid to keep the mash creamy. Avoid freezing, as the texture may become grainy after thawing.
