A flavorful side dish of squash, stuffed with rice, pecans and Gouda cheese.

 Yield: 6 servings



Difficulty Rating: Easy

Nutritional Highlights: Pecans contain heart-healthy fats along with antioxidants to help fight disease and lower cholesterol.

Recipe From: Illinois Farm Bureau Partners

Total Comments: 1
Post a Comment

Ingredients

  • 3 large acorn squash, halved and seeded
  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • ½ cup apple brandy
  • ¼ 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

Instructions

  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 saute 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.
Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/baked-stuffed-acorn-squash/

POSTED IN: Baked, Fall, Healthy, Sauteed, Side Dishes, Thanksgiving, Vegetables, Vegetarian, Winter

TAGGED: , , , , , , , , ,

 

Leave a Comment:

Your email address will not be published.
* Required fields

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Comments