A flavorful side dish of squash, stuffed with rice, pecans and Gouda cheese.

Yield: 6 servings

Difficulty Rating: Easy

Nutritional Highlights: Pecans contain heart-healthy fats along with antioxidants to help fight disease and lower cholesterol.

Recipe From: Illinois Farm Bureau Partners


  • 3 large acorn squash, halved and seeded
  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • ½ cup apple brandy
  • ¼ cup apple cider
  • 3 cups cooked long-grain wild rice
  • 2 egg yolks
  • 1 cup toasted pecans
  • 1 cup grated Gouda cheese
  • 1 tablespoon fresh sage
  • 1 tablespoon Dijon mustard


  1. Heat oven to 375 degrees. Place squash in a large baking dish.
  2. Heat oil in a large sauté pan over high heat. Add onions and garlic  and saute 2 minutes. Remove pan from heat and add brandy and cider. Set pan over high heat and reduce until mixture is nearly evaporated, about 4 minutes.
  3. Remove pan from heat and let cool. Transfer cooled mixture to a large bowl.
  4. Add remaining ingredients, mixing well.
  5. Divide stuffing among prepared squash. Bake until squash is tender, about an hour. Serve warm.

Nutrition Facts (per serving): Calories – 500, Fat – 29.1g, Dietary Fiber – 5.9g, Protein – 15.8g, Vitamin A – 24%, Vitamin C – 46%, Calcium – 34%, Iron – 18%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Recipe From: Farm Flavor - www.farmflavor.com

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