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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Preheat oven to 400 degrees. Split squash in half across the middle, remove
the seeds. Grease a baking sheet with 1 teaspoon of the olive oil, and~
place squash, cut side down on the baking sheet. Bake for 20 minutes, or
until tender. Allow to cool, and then peel and dice the flesh into 1 - inch
cubes. In a sauce pot heat the remaining oil, add shallots, and cook for 3
minutes. Stir in the rice, and saute, stirring for 1 minute. Stir in the
stock, 1 teaspoon salt, and a pinch of pepper, and bring to a boil. Reduce
the heat to medium and simmer until rice is tender about 18 minutes. Fold
in squash, duck, sage, cream, cheese, and butter, and simmer for 2 - 3
minutes.
Yield: 4 servings
| Ingredients:
1 large Acorn squash,, about 1 pound
2 Tablespoon(s) Olive oil
2 Tablespoon(s) Chopped shallots
2 Cup(s) Arborio rice
3 Cup(s) Duck stock
1 Cup(s) Cooked duck meat
1 Tablespoon(s) Chopped fresh sage
1 Tablespoon(s) Butter
2 Tablespoon(s) Heavy cream
1/4 Cup(s) Grated fresh Parmesan cheese |
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