Acorn Squash With Wild Mushroom Cranberry Stuffing
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 acorn squash, halved lengthwise, seeded
- 1⁄2 cup dried cranberries or 1/2 cup currants
- 1⁄4 cup hot water
- 4 tablespoons butter
- 4 ounces fresh wild mushrooms, stemmed, chopped (such as shiitake)
- 1⁄4 cup chopped onion
- 1 minced garlic clove
- 1 teaspoon dried rubbed sage
- 1 cup small cubes sourdough bread
- salt
- pepper
directions
- Preheat oven to 425°F.
- Place squash cut side down in 8x8x2-inch glass baking dish. Cover dish tightly with plastic wrap. Pierce plastic to let steam escape. Microwave on high 10 minutes. Uncover and turn squash halves cut side up.
- Season cavities with salt and pepper.
- Combine dried cranberries and hot water in small bowl.
- Melt 3 tablespoons butter in heavy medium skillet over medium heat. Add mushrooms, onion, garlic and sage and sauté until beginning to soften, about 5 minutes.
- Add bread cubes and stir until cubes brown lightly, about 3 minutes.
- Mix in cranberries with soaking liquid. Season to taste with salt and pepper.
- Mound stuffing into squash halves. Dot with remaining 1 tablespoon butter. Bake until heated through and crisp on top, about 10 minutes.
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RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>