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
Wine Pairing
Pair with Creason from Chateau Ross Vineyard & Winery