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Wild Baked Acorn Squash

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



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