Serves: 2-4 as a main dish or side
1 cup precooked brown rice, quinoa, or other grain without strong flavor. Leftovers work perfectly!
¼ cup sweetened, dried cranberries
½ cup thinly sliced green onions, root end removed, white and light green parts only
½ Tbsp Flying Olive Cranberry Pear, Pomegranate-Quince, orCascadian Wild Raspberry White Balsamic Vinegar
½ Tbsp Flying Olive Mushroom and Sage, Lemon, Walnut, or a Single Varietal Extra Virgin Olive Oil
2 tsp finely chopped fresh sage or ¾ tsp dried
¼ tsp kosher salt
¼ tsp Freshly ground black pepper, more for some additional kick
1 (1 1/2 pound) acorn squash
10 oz, about 2 cups, ice cubes
¼ cup chopped, toasted hazelnuts or raw pecans
Break apart the cooked rice or other grain. Combine the grain, cranberries, Flying Olive White Balsamic Vinegar of Choice, green onions, Flying Olive Extra Virgin Olive Oil of Choice, sage, salt, and black pepper in a medium bowl. Toss to coat well.
Cut the acorn squash in half, top to bottom, and scoop out and discard the seeds and membranes. Divide the rice mixture evenly between the squash halves. Pat down the mixture, gently, to keep it inside the scooped out half.
Tear off a 12" piece of aluminum foil. Tear it in half. Scrunch each piece into a long, skinny piece and form it into a ring. Repeat for the second foil ring. Place the foil rings in the bottom of a slow cooker, next to each other. Place each acorn squash half on a ring, stuffing side up. Carefully place the ice cubes around the bottom of the rings in the slow cooker.
Cover and cook on low until the squash is very tender, about 7 ½ hours. Carefully remove from the slow cooker and top each half with the nuts. Serve.
Submitted by Barb L.