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Cran-Orange Acorn Squash
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Cran-Orange Acorn Squash
YIELD Makes 6 servings
See Cooking Videos
INGREDIENTS
| 3 | small acorn or carnival squash |
| 5 | tablespoons instant brown rice |
| 3 | tablespoons minced onion |
| 3 | tablespoons diced celery |
| 3 | tablespoons dried cranberries |
| Pinch ground or dried sage leaves | |
| 1 | teaspoon butter, cut into bits |
| 3 | tablespoons orange juice |
| 1/2 | cup water |
PREPARATION:
Slow Cooker Directions
- Slice off tops of squash and enough of bottoms so squash will sit upright. Scoop out seeds and discard; set squash aside.
- Combine rice, onion, celery, cranberries and sage in small bowl. Stuff each squash with rice mixture; dot with butter. Pour 1 tablespoon orange juice into each squash over stuffing. Stand squash in slow cooker. Pour water into bottom of slow cooker.
- Cover; cook on LOW 2-1/2 hours or until squash are tender.
Tip
The skin of squash can defy even the sharpest knives. To make slicing easier, microwave the whole squash at HIGH 5 minutes to soften the skin.
This recipe appears in:
Vegetable Side Dish
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