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Cranberry Orange Stuffed Acorn Squash Recipe

I’m not usually a squash fan, but these Cran-Orange Acorn Squash are too charming to leave off the Thanksgiving table. They look festive and are an easy, flavorful side that even picky eaters may enjoy.

Cran-Orange Acorn Squash

Cran-Orange Acorn Squash
Prep Time:
10 minutes
Cook Time:
2 hours 30 minutes
Total Time:
2 hours 40 minutes

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

Instructions

  • Slice off the tops of the squash and trim the bottoms just enough so they stand upright. Scoop out and discard the seeds; set the squash aside.
  • In a small bowl, combine the instant brown rice, minced onion, diced celery, dried cranberries, and sage. Stuff each squash with the rice mixture and dot the tops with bits of butter. Pour 1 tablespoon of orange juice over the stuffing in each squash. Place the stuffed squash upright in the slow cooker and add the water to the bottom of the cooker.
  • Cover and cook on LOW for about 2 1/2 hours, or until the squash are tender when pierced with a fork.

Notes

Squash skins can be tough. To make slicing easier, microwave each whole squash on HIGH for about 5 minutes to soften the skin before cutting.
Servings:
6
Author:
Amanda