Pebblestone Cellars

Featured Recipe

Sausage and Wild-Rice Stuffed Acorn Squash

Perfect with the Pebblestone Cellars 2017 Cabernet Franc.

Serves 4 · Time: About 1 hour

Ingredients

• 2 acorn squash
• 1 tbsp olive oil
• ½ lb Italian sausage
• 1 cup cooked wild rice
• 6 oz mushrooms, chopped
• ½ small onion, diced
• 1 garlic clove, minced
• ¼ cup dried cranberries
• 1 tsp chopped fresh sage
• ¼ cup grated Parmesan
• Salt and black pepper

Directions

1. Heat the oven to 400°F.
2. Cut each squash in half and remove the seeds.
3. Brush the cut sides with olive oil and season with salt and pepper.
4. Place cut-side down on a baking sheet. Roast for 30–35 minutes, until tender.
5. Meanwhile, brown the sausage in a skillet. Transfer it to a plate.
6. Cook the onion and mushrooms in the same skillet for 5–6 minutes.
7. Add the garlic and sage; cook for another minute.
8. Stir in the sausage, wild rice, cranberries and Parmesan.
9. Turn the roasted squash over and fill each half generously.
10. Return to the oven for 10–12 minutes, until heated through and lightly browned.

Serve the Pebblestone Cabernet Franc at approximately 60–65°F.