I ran across this while searching for info on the farmer's market at the
Agricenter. I haven't made it yet but I love acorn squash and I love wild
rice. What could go wrong? LOL I only have two acorn squash so I'll have
to adjust the recipe accordingly. I also have to find apple brandy first.

Wild Stuffed Acorn Squash
a.. 3 large acorn squash, halved (lengthwise) and seeded
b.. 2 tablespoons olive oil
c.. 1 small onion, minced
d.. 2 cloves garlic, minced
e.. 1/2 cup apple brandy
f.. 1/4 cup apple cider
g.. 3 cups cooked long-grain wild rice
h.. 3 cups cooked wild rice
i.. 2 egg yolks
j.. 1 cup toasted pecans
k.. 1 cup grated Gouda cheese
l.. 1 tablespoon fresh sage
m.. 1 tablespoon Dijon mustard
n.. 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 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.

Jill