Preparation:
Combine brown sugar, cinnamon and nutmeg; spoon into the squash halves. Sprinkle with raisins. Top each with 1 tablespoon of butter. Wrap each squash half individually in heavy-duty foil; seal tightly. Pour water into a slow cooker. Place the squash, cut side up, in 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. |
