Acorn Squash With Wild Mushroom Cranberry Stuffing Recipe

Name: Acorn Squash With Wild Mushroom Cranberry Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 acorn squash, halved lengthwise, seeded; ½ cup dried cranberries or ½ cup currants; ¼ cup hot water; 4 tablespoons butter; 4 ounces fresh wild mushrooms, stemmed, chopped (such as shiitake); ¼ cup chopped onion; 1 minced garlic clove; 1 teaspoon dried rubbed sage; 1 cup small cubes sourdough bread; salt; pepper

Servings: persons

1 acorn squash, halved lengthwise, seeded
½ cup dried cranberries or ½ cup currants
¼ cup hot water
4 tablespoons butter
4 ounces fresh wild mushrooms, stemmed, chopped (such as shiitake)
¼ cup chopped onion
1 minced garlic clove
1 teaspoon dried rubbed sage
1 cup small cubes sourdough bread
salt
pepper

1
Preheat oven to 425F.
2
Place squash cut side down in 8x8x2-inch glass baking dish.
3
Cover dish tightly with plastic wrap.
4
Pierce plastic to let steam escape.
5
Microwave on high 10 minutes.
6
Uncover and turn squash halves cut side up.
7
Season cavities with salt and pepper.
8
Combine dried cranberries and hot water in small bowl.
9
Melt 3 tablespoons butter in heavy medium skillet over medium heat.
10
Add mushrooms, onion, garlic and sage and saute until beginning to soften, about 5 minutes.
11
Add bread cubes and stir until cubes brown lightly, about 3 minutes.
12
Mix in cranberries with soaking liquid.
13
Season to taste with salt and pepper.
14
Mound stuffing into squash halves.
15
Dot with remaining 1 tablespoon butter.
16
Bake until heated through and crisp on top, about 10 minutes.

171

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 11 ingredients. The key ingredients include: 1 acorn squash, halved lengthwise, seeded, ½ cup dried cranberries or ½ cup currants, ¼ cup hot water, 4 tablespoons butter, and more.

Yes, Acorn Squash With 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 With Wild Mushroom Cranberry Stuffing

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