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Acorn Squash with Wild Mushroom Cranberry Stuffing Recipe

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This recipe for Acorn Squash with Wild Mushroom Cranberry Stuffing, by , is from The [Unofficial] Ketchum Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Barritt

Category:
Category:

Ingredients:  
Ingredients:  
1½- to 1¾-pound acorn squash, halved lengthwise, seeded
½ cup dried cranberries or currants
¼ cup hot water
4 tablespoons (1/2 stick) butter
4 ounces fresh wild mushrooms (such as shiitake), stemmed, chopped
¼ cup chopped onion
1 teaspoon dried rubbed sage
1 cup fresh whole wheat breadcrumbs

Directions:
Directions:
1. Preheat oven to 425°F. Place squash cut side down in 8x8x2-inch glass baking dish. Cover dish tightly with plastic wrap. Microwave on high 10 minutes. Pierce plastic to let steam escape. Uncover and turn squash halves cut side up. Season squash cavities with salt and pepper.
2. 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 sauté 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.
3. Mound stuffing into squash halves. Dot with remaining 1 tablespoon butter. Bake until heated through and crisp on top, about 10 minutes.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I discovered this recipe in an autumn issue of Bon Appétit in the mid-1990s and it has since become my go-to vegetarian harvest feast. It’s quick and easy to prepare (even on a weeknight) and the colors make for a stunning presentation. Try to find organic acorn squash as they tend to be sweeter than the standard supermarket fare.

 

 

 

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