Halve acorn squash and bake on 400 Farenheit until it is soft enough to cube. Cook quinoa in rice cooker or pot, using usual procedure (rinsing etc.) Put all ingredients except whipping cream in slow cooker. Turn on and cook for about 12 hours. Add water as needed as it starts to dry out. Add heavy whipping cream and salt to taste before serving For a vegetarian version omit the chicken breast and chicken broth and use tofu instead of chicken.
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