Acorn Squash Stuffed with Wild Rice, Apples, Sage and Fresh Chevre
6 cups water
2 cups wild rice
*2 medium-sized acorn squashes (you can use other winter squash, but acorns have the perfect bowl-like shape for stuffing)
2 Tablespoons butter
*1 large onion
*3 medium-sized apples
*4-6 leaves fresh sage
*1 5 oz. container Asgaard Dairy fresh chevre
Salt and pepper
1. Combine rice and water with a large pinch of salt in a pot. Bring to a boil and then reduce heat, simmering until rice is tender, 45 minutes-1 hour.
2. While rice is cooking, preheat the oven to 350 degrees. Cut squash in half and scrape out seeds. Place in a lightly oiled tray, cut side down, and roast until you can easily pierce the skin with a knife (about 30-40 minutes).
3. When squash is done, remove from oven and scoop out about half of the pulp, leaving enough to keep the shell sturdy. Reserve pulp in a bowl.
4. In a large saute pan, heat the butter. Thinly slice the onions and apples and chop the sage finely. Add the onions to the hot pan and cook until they become translucent (5-10 minutes). Add apples and saute gently over medium heat. Add sage, squash pulp, salt and pepper. If mixture becomes dry, you can add a little water or apple cider. After about 10-15 minutes, turn off heat and mix together with rice.
5. Spoon mixture into squash shells and dot with chevre. Return to oven and bake another 15 minutes until filling is hot and goat cheese has started to brown on top.
6. Serve sprinkled with a little parsley, if you like.