Sebahu.com   [pron: say-baa-hoo]

Acorn Squash with Wild Mushroom-Cranberry Stuffing

1 acorn squash -- halved and seeded
1/2 cup dried cranberries or currants
1/4 cup hot water
4 tablespoons butter
4 ounces fresh wild mushrooms (like shiitake) -- stemmed & chopped
1/4 cup chopped onion
1 teaspoon dried sage
1 cup whole-wheat bread crumbs

Place squash cut side up in 8x8x2-inch glass baking dish. 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 and sage and saute until beginning to soften, about 5 minutes. Add breadcrumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt and pepper. Heat oven to 425° F. Mound stuffing into squash halves. Dot with remaining butter. Bake until cooked and crisp on top, about 15 minutes.

If you found the information helpful, please consider a donation. Thank You.

Home :: Support Us :: Practices :: Reviews :: Education :: Articles