Acorn Squash With Wild Rice, Apples & Fennel Stuffing

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1/4 pound unsalted butter, at room temperature

1 1/2 cups apple juice or cider

1 cup chopped pecans, toasted

4 small acorn squash


1 1/2 tablespoons unsalted butter

1 yellow onion, minced

1 small fennel bulb (approximately 1/2 pound), cut in small dice

3/4 tablespoon anise seed

1 firm apple (Pippin or Granny Smith), peeled and cut in small dice

1/4 cup Calvados or brandy

3 cups cooked basmati rice

3 cups cooked wild rice

1/2 bunch Italian parsley, finely chopped

1/4 bunch (or to taste) fresh sage, chopped

Salt and pepper to taste

1/2 to 1 cup apple juice

Chopped toasted pecans for garnish

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