Wild Baked Acorn Squash

You will need:

• 3 large acorn squash, halved and seeded
• 2 tablespoons olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 1/2 cup apple brandy
• 1/4 cup apple cider
• 3 cups cooked long-grain wild rice
• 3 cups cooked wild rice
• 2 egg yolks
• 1 cup toasted pecans
• 1 cup grated Gouda cheese
• 1 tablespoon fresh sage
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper

Preheat oven to 375 egrees.  Place squash in a large baking dish and set aside.  Heat oil in a large saute pan over high heat until hot.  Add onions and garlic.  Saute 2 minutes.  remove pan from heat and carefully add brandy and cider.  Set pan over high heat and reduce until mixture is nearly evaporated, about 4 minuutes.  Remove pan from heat and let cool.

Transfer cooled mixture to a large bowl.  Add remaining ingredients, mixing well.  Divide stuffing among prepared squash.  Bake until squash is tender, about an hour.  Serve warm. 

Yield: 6 servings

Download a high-resolution photo.

More Recipes