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Directions: Preheat oven to 425F. 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 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. Mound stuffing into squash
halves. Dot with remaining butter. Bake until heaedt through and crisp on
top, about 10 minutes.
| Ingredients:
1 Acorn squash, halved
1/2 Cup(s) Dried cranberries
1/4 Cup(s) Hot water
4 Tablespoon(s) Butter
4 Ounce(s) Fresh wild mushrooms
1/4 Cup(s) Chopped onion
1 Teaspoon(s) Dried sage
1 Cup(s) Whole-wheat bread crumbs |
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