Wild Baked Acorn Squash
A flavorful side dish of squash, stuffed with rice, pecans and Gouda cheese.
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
2 egg yolks
1 cup toasted pecans
1 cup grated Gouda cheese
1 tablespoon fresh sage
1 tablespoon Dijon mustard
1. Preheat oven to 375 degrees. Place squash in a large baking dish.
2. Heat oil in a large sauté pan over high heat. Add onions and garlic and sauté 2 minutes. Remove pan from heat and add brandy and cider. Set pan over high heat and reduce until mixture is nearly evaporated, about 4 minutes.
3. Remove pan from heat and let cool. Transfer cooled mixture to a large bowl.
4. Add remaining ingredients, mixing well.
5.Divide stuffing among prepared squash. Bake until squash is tender, about an hour. Serve warm.
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