Slow-Cooker Spiced Acorn Squash with Yogurt Sauce | Williams Sonoma

Ingredients

• 1 acorn squash, 2 1/2 lb. (1.25 kg)
• 1/2 cup (4 fl. oz./125 ml) canola oil
• 1-inch (2.5-cm) piece fresh ginger, peeled and grated
• 1 tsp. ground coriander
• 1/2 tsp. ground cinnamon
• 1/2 tsp. red pepper flakes
• 1 can (14 1/2 oz./410 g) tomato sauce
• 1/2 cup (4 oz./125 g) sugar
• Kosher salt and freshly ground pepper
• 1 cup (8 oz./225 g) plain whole-milk Greek yogurt
• 1 to 2 garlic cloves, minced
• 3 Tbs. chopped fresh mint
• Kosher salt