Bursting with flavors of the season, savory stuffed squash offers a hearty vegetarian option for your autumnal celebrations.
Preheat oven to 425°F. Season squash cavities with salt and pepper. Place squash cut side down in 8x8x2-inch glass baking dish and bake for 30-40 minutes.
Combine dried cranberries and hot water in small bowl. Melt 6 tablespoons Organic Valley butter in heavy medium skillet over medium heat. Add mushrooms, onion, sage, black pepper, and tamari, and sauté ľntil soft, about 5 minutes. Add bread crumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt.
Mound stuffing into squash halves. Dot with remaining 2 tablespoons butter. Bake until heated through and crisp on top, about 10 minutes. Enjoy!