Wild Brandied Winter Squash
By Published: November 1, 2012
- Yield: 6 Servings
Ingredients
- 2 teaspoons olive oil
- 1 onion small, sweet, peeled and chopped
- 2 cloves garlic minced
- 1/2 cup apple brandy
- 1/4 cup apple cider
- 3 large acorn squash halved and seeded, or 2 butternut squash
- 6 cups wild rice cooked
- 2 egg yolks
- 1 cups pecans toasted
- 1 cup Gouda cheese grated
- 1 tablespoon sage chopped, fresh
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the oil in a large sauté pan over medium-high heat. Add the onions and garlic, sautéing 2 minutes. Remove from heat and add the brandy and cider. Set back over the heat and reduce until the liquid is nearly evaporated, about 6 minutes. Cool to room temperature, about 30 minutes.
- Meanwhile, place the squash in a large baking dish and set aside. Preheat the oven to 375 degrees.
- Transfer the cooled onion mixture to a large bowl. Add the rice, egg yolks, pecans, cheese, sage, mustard, salt and pepper. Mix well and divide the stuffing among the prepared squash. Bake 1 hour or until the squash is tender. Serve warm.
