Wash acorn squash and cut in sections and roast in oven for 30 min at 350 degrees.
Chop the onion in slices and sauté in live oil still soft and translucent. Set aside
Place 1 cup of rice in pan and sauté in oil till grains of rice are toasted and golden, add stock and salt. Let cook for 15 min add in chopped apricots. Once the liquid has evaporated stir and add in the chopped acorn squash, onion and mix gently. Just before serving add chopped nuts.