Stuffed Acorn Squash with Wild Rice and Mushrooms

Ingredients

  • 1 pound(s) mushrooms - any variety
  • 2 tablespoon(s) fresh sage - chopped
  • 2 pound(s) russet potatoes, peeled, diced
  • ½ cup(s) milk
  • 3 large acorn squash - halved and seeded
  • 1 cup(s) wild rice - uncooked
  • 9 tablespoon(s) butter
  • + 8 more ingredients
    • SQUASH:
    • 2 tablespoon(s) sugar
    • 4 ounce(s) (½ cup) asiago cheese or parmesan cheese - shredded
    • bottle of cranberry juice (375-ml)
    • 1 ounce(s) arugula or spinach - washed and dried
    • bottle of dry red wine (375-ml)
    • 6 cup(s) chicken broth
    • SAUCE:

SAUCE: In a medium saucepan, bring 2 cups of the broth, wine, cranberry juice and sugar to a boil. Reduce heat to medium and simmer until reduced to 2 cups, 30-45 minutes. The sauce can be made up to a day ahead, covered and chilled. STUFFING: Bring 4 remaining cumbs of broth, rice an...

View full recipe at RecipeTips.com

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