Baked Acorn Squash Stuffed with Wild Rice & Pecans
3 large acorn squash, halved and seeds removed
1 tablespoon extra virgin olive oil
1 small onion, minced
2 cloves garlic, minced
1/2 cup apple brandy or brandy
1/4 cup good-quality apple cider
3 cups cooked long-grain white rice
3 cups cooked wild rice
2 large egg yolks
1 cup chopped toasted pecans
1 cup grated aged gouda cheese
1 tablespoon chopped fresh sage
1 tablespoon dijon mustard
salt & freshly ground black pepper
sage sprigs, for garnish
preheat the oven to 375f. place the squash in a large baking dish; set aside.
heat the oil in a large saute pan over high heat until very hot. add the onion and garlic, and saute for about 2 minutes. remove the pan from the heat then carefully add the brandy and cider. set the pan over high heat and reduce until the mixture is almost dry, about 3 minutes. remove the pan from the heat and let cool completely.
transfer the cooled mixture to a large bowl. add the white and wild rice, egg yolks, and pecans, and mix well. add the cheese, sage, and mustard and mix well. season well with salt and pepper and mix well. divide the stuffing among the prepared squash.