INGREDIENTS
4 med. Acorn squash
3 c. Goose Valley wild rice, cooked
4 tbsp. unsalted butter, browned
2 tbsp. sage, finely chopped
Salt and pepper to season
PREPARATION
Preheat oven to 400°. Cut the squash in half and remove the seeds. To make brown butter, heat butter in a small skillet on low for 15 min. until it turns fragrant and a toasty hazelnut color. Add sage to butter. Combine the wild rice and butter mixture in a bowl, season with salt and pepper, and then fill the squash halves evenly with the mixture. Place in a baking dish. Cover with aluminum foil and bake for 30 min. until the squash is fork tender.