Stuffed Acorn Squash with Wild Rice and Mushrooms

Ingredients

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

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 Recipe Tips