Acorn Squash With Wild Mushroom Cranberry Stuffing |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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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. 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:
1. Preheat oven to 425°F.
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. Season cavities with salt and pepper.
4. Combine dried cranberries and hot water in small bowl.
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. Add bread cubes and stir until cubes brown lightly, about 3 minutes.
7. Mix in cranberries with soaking liquid. Season to taste with salt and pepper.
8. 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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