Acorn Squash, Wild Mushroom, Cranberry Stuffing

• 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 425u0b0F. 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.

acorn, cranberries, hot water, butter, wild mushrooms, onion, carrot, sage, whole wheat breadcrumbs

Taken from www.epicurious.com/recipes/member/views/acorn-squash-wild-mushroom-cranberry-stuffing-50157158 (may not work)