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Wild Baked Acorn Squash
Tennessee recipes

Makes six servings 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 degrees. Place squash in a large baking dish and set aside. Heat oil in a large sauté pan over high heat until hot. Add onions and garlic; sauté 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 minutes. 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.