Acorn Squash With Wild Mushroom Cranberry Stuffing Recipe #349239
This is very delicious! It can easily be doubled or even tripled. I have added some sausage to this as well at times. I roast my squash first with a little maple syrup rather than do the micro-wave, but am including the micro-wave method here as well. This is an adapted recipe from Bon Appetit, October 1995.
by Scoutie
40 min | 20 min prep
SERVES 2
- 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
- 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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5 stars