Cut the Delicata Squash in half lengthwise and scoop out the seeds. Lightly brush with olive oil and season with salt and pepper.
Place Squash cut-side up on a baking sheet and roast for 30-35 minutes, or until tender.
While Squash is roasting, prepare the Wild Rice Pilaf. Rinse the Wild Rice under cold water.
In a saucepan, combine Wild Rice and Duck Stock. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until rice is tender and liquid is absorbed.
In a separate skillet, heat Olive Oil over medium heat. Add Shallots and cook until softened, about 3-5 minutes.
Add Mixed Wild Mushrooms and cook until browned, about 5-7 minutes. Deglaze the pan with Dry Sherry and cook until evaporated.
Add cooked Wild Rice, Toasted Hazelnuts, Thyme, Sea Salt, and Black Pepper to the skillet. Stir to combine.
Prepare the Brown Butter Sage Sauce. In a small saucepan, melt Butter over medium heat. Continue cooking until butter turns golden brown and has a nutty aroma. Add Sage Leaves and cook until crispy, about 1-2 minutes. Remove from heat.
Once Squash is roasted, fill each half with the Wild Rice Pilaf.
Drizzle with Brown Butter Sage Sauce and serve immediately.
Ingredients
4
22Delicata Squash
1 cup170 gWild Rice
1 cup240 mLDuck Stock
1/4 cup60 mLShallots-minced
1/2 cup75 gMixed Wild Mushrooms-sliced
1/4 cup30 gToasted Hazelnuts-chopped
2 tbsp30 mLDry Sherry
1 tbsp15 mLOlive Oil
1 tsp5 mLFresh Thyme-chopped
1/2 tsp2.5 mLSea Salt
1/4 tsp1.25 mLFreshly Ground Black Pepper
4 tbsp60 mLUnsalted Butter
1/4 cup30 gFresh Sage Leaves
Equipment
Baking Sheet
Saucepan
Skillet
Instructions
Preheat oven to 400°F (200°C).
Cut the Delicata Squash in half lengthwise and scoop out the seeds. Lightly brush with olive oil and season with salt and pepper.
Place Squash cut-side up on a baking sheet and roast for 30-35 minutes, or until tender.
While Squash is roasting, prepare the Wild Rice Pilaf. Rinse the Wild Rice under cold water.
In a saucepan, combine Wild Rice and Duck Stock. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until rice is tender and liquid is absorbed.
In a separate skillet, heat Olive Oil over medium heat. Add Shallots and cook until softened, about 3-5 minutes.
Add Mixed Wild Mushrooms and cook until browned, about 5-7 minutes. Deglaze the pan with Dry Sherry and cook until evaporated.
Add cooked Wild Rice, Toasted Hazelnuts, Thyme, Sea Salt, and Black Pepper to the skillet. Stir to combine.
Prepare the Brown Butter Sage Sauce. In a small saucepan, melt Butter over medium heat. Continue cooking until butter turns golden brown and has a nutty aroma. Add Sage Leaves and cook until crispy, about 1-2 minutes. Remove from heat.
Once Squash is roasted, fill each half with the Wild Rice Pilaf.
Drizzle with Brown Butter Sage Sauce and serve immediately.
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