Acorn Squash With Wild Mushroom-Cranberry Stuffing
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Acorn Squash With Wild Mushroom-Cranberry Stuffing
  Squash    Stuffing  
Last updated 6/12/2012 1:03:23 AM. Recipe ID 27296. Report a problem with this recipe.
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      Title: Acorn squash with wild mushroom-cranberry stuffing
 Categories: Low-cal, Vegeatables
      Yield: 2 Servings
 
      1    Acorn squash; halved and
           -seeded
    1/2 c  Dried cranberries or
           -currants
    1/4 c  Hot water
      4 tb Butter
      4 oz Fresh wild mushrooms (like
           -shiitake); stemmed and
           -chopped
    1/4 c  Chopped onion
      1 ts Dried sage
      1 c  Whole-wheat bread crumbs
 
  Preheat oven to 425#161#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 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.




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Recipe ID 27296 (Apr 03, 2005)

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