Acorn Squash, Wild Mushroom, Cranberry Stuffing Recipe

Name: Acorn Squash, Wild Mushroom, Cranberry Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1 1/2- to 1 3/4-pound acorn squash, halved lengthwise, seeded; 1/2 cup dried cranberries or currants; 1/4 cup hot water; 4 tablespoons (1/2 stick) butter; 4 ounces fresh wild mushrooms (such as shiitake), stemmed, chopped; 1/4 cup chopped onion; 1 carrot diced; 1 celery stalk diced; 1 teaspoon dried rubbed sage; 1 cup fresh whole wheat breadcrumbs

Servings: persons

1 1 1/2- to 1 3/4-pound acorn squash, halved lengthwise, seeded
1/2 cup dried cranberries or currants
1/4 cup hot water
4 tablespoons (1/2 stick) butter
4 ounces fresh wild mushrooms (such as shiitake), stemmed, chopped
1/4 cup chopped onion
1 carrot diced
1 celery stalk diced
1 teaspoon dried rubbed sage
1 cup fresh whole wheat breadcrumbs

1
Preheat oven to 425u00b0F. 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.
2
Combine dried cranberries and hot water in small bowl. Melt 3 tablespoons butter in heavy medium skillet over medium heat. Add mushrooms, onion, carrot, celery 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.
3
Mound stuffing into squash halves. Dot with remaining 1 tablespoon butter. Bake until heated through and crisp on top, about 10 minutes.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1 1/2- to 1 3/4-pound acorn squash, halved lengthwise, seeded, 1/2 cup dried cranberries or currants, 1/4 cup hot water, 4 tablespoons (1/2 stick) butter, and more.

Yes, Acorn Squash, Wild Mushroom, Cranberry Stuffing falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Acorn Squash, Wild Mushroom, Cranberry Stuffing

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