 | | Directions | 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 and 3 tablespoons of butter (optional) to a boil in a large saucepan.
- Reduce heat to medium low, cover and simmer until tender and rice starts to split. Approximately 45 minutes.
- Drain, reserve broth, if any, separate from the rice.
- The rice can be made up to a day ahead, covered and refrigerated.
SQUASH:
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Preheat oven to 350°.
- Cut squash in half, seed and place cut side down on a baking sheet.
- Roast until tender, approximately 45 minutes.
POTATOES:
Boil potatoes until fork tender, 15-25 minutes.
Drain and mash, season with salt and pepper.
Bring 8 tablespoons (1 stick) of butter, milk and sage just to a simmer, stirring to melt the butter.
Add milk mixture and cheese to potatoes, mash to blend.
Season again with salt and pepper.
*This may seem like too much liquid at first but it gets absorbed nicely.
MUSHROOMS:
- Melt 4 tablespoons of butter in a large skillet over medium heat.
- Add mushroom and sauté until soft, stirring.
- Stir mushrooms into potatoes.
- Arrange squash, cut side up, on the baking sheet.
- Divide the potato mixutre among the squash halves - Approximately 1 cup per squash.
- Preheat oven to 400°.
- Place stuffed squash in oven and bake until heated through, approximately 15 minutes.
- Bring wine sauce to a simmer.
- Whisk in 2 tablespoons of butter, keep warm.
- Combine rice and reserved broth, bring to a boil, keep warm.
- Divide arugula or spinach among 6 plates, arranging them in the middle of the plates.
- Divide the rice among plates, placing on top of the lettuce or spinach.
- Place a half a squash on top of rice - nestle it in.
- Ladle wine sauce around the and over the squash.
- Springle with chopped fresh parsley and extra shredded cheese if desired.
- Serve warm.
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Prep Time: 1 hour
Cook Time: 2 hours
Servings: 6
|  | | Ingredients | | - | | SAUCE: |
| - | | 6 cups chicken broth |
| - | | 1/2 bottle of dry red wine (375-ml) |
| - | | 1/2 bottle of cranberry juice (375-ml) |
| - | | 2 tablespoons sugar |
| - | | SQUASH: |
| - | | 9 tablespoons butter |
| - | | 1 cup wild rice - uncooked |
| - | | 3 large acorn squash - halved and seeded |
| - | | 1/2 cup milk |
| - | | 2 pounds russet potatoes, peeled, diced |
| - | | 2 tablespoons fresh sage - chopped |
| - | | 4 ounces (1/2 cup) asiago cheese or parmesan cheese - shredded |
| - | | 1 pound mushrooms - any variety |
| - | | 1 ounce arugula or spinach - washed and dried |
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