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Cran-Orange Acorn Squash

Ok, I am not a squash person.  I have tried for the sake of the kids to put on a brave face and eat it, but it just isn’t my thing.  However, these Cran-Orange Acorn Squash are just too cute not to go on my thanksgiving table!

Cran-Orange Acorn Squash

Print Recipe
Prep Time:10 minutes
Cook Time:2 hours 30 minutes
Total Time:2 hours 40 minutes


  • 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


  • 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.


The skin of squash can be extremely tough! To make slicing easier, microwave the whole squash at HIGH 5 minutes to soften the skin.
Servings: 6
Author: Amanda


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