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Grilled Coriander Corn
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Cran-Orange Acorn Squash
Yield: Makes 6 servings
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:
1.
Slice off tops of squash and enough of bottoms so squash will sit upright. Scoop out seeds and discard; set squash aside.
2.
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.
3.
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
