Acorn Squash with Wild Rice, Apples and Fennel Stuffing
Ingredients:
| 2 oz. |
Acorn Squash, small |
| 6 oz. |
Butter |
| 5 |
Yellow onion, minced |
| 4 |
Fennel Bulbs, small dice |
| 1 Tsp. |
Anise seed |
| 5 |
Green Apples, small dice |
| 1 cup |
Brandy |
| 15 cups |
Basmati or Uncle Ben’s rice, cooked |
| 7 cups |
Wild Rice, cooked |
| 2 |
Bunches Italian Parsley, chopped |
| 1 |
Bunch Fresh Sage, chopped |
| 3 cups |
Apple Juice |
| |
Toasted pecan pieces |
Method:
- Preheat the oven to 375 degrees
- Halve the squash lengthwise, scoop out the seeds and strings. Arrange on sheet tray cover and bake until tender-about 45-60 minutes.
- Meanwhile in a large rondeau, melt the butter, sauté the onion until softened.
- Add the fennel and anise seed. Saute for a few minutes.
- Add the apple, cook just until tender.
- Add the brandy
- In a large bowl, combine all of the above ingredients with the rice, parsley and sage.
- Season with salt and pepper
- When squashes are baked, mound the rice mixture into each cavity
- Put 1 Tblsp. of the apple juice over each and garnish with toasted pecans
- Bake covered at 350 degrees for about 20-30 minutes.
- Serve with roasted tomato sauce.
Source: Chef Keith Hammerich, CCSF
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