Acorn Squash With Wild Mushroom Cranberry Stuffing

Ingredients

• 1 acorn squash, halved lengthwise, seeded
• 1/2 cup dried cranberries or currant
• 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

1. 1

   Preheat oven to 425°F.

2. 2

   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.

3. 3

   Season cavities with salt and pepper.

4. 4

   Combine dried cranberries and hot water in small bowl.

5. 5

   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.

6. 6

   Add bread cubes and stir until cubes brown lightly, about 3 minutes.

7. 7

   Mix in cranberries with soaking liquid. Season to taste with salt and pepper.

8. 8

   Mound stuffing into squash halves. Dot with remaining 1 tablespoon butter. Bake until heated through and crisp on top, about 10 minutes.