Organic Valley, a farmer owned organic dairy cooperative.
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Acorn Squash with Shiitake Mushroom Cranberry Stuffing
- Prep time
- 0:15
- Total Time
- 1:00
- Servings
- 4
Bursting with flavors of the season, savory stuffed squash offers a hearty vegetarian option for your autumnal celebrations.
Ingredients
- 2 large acorn squash, seeded and halved
- 1 cup dried cranberries
- 1⁄2 cup hot water
- 1 stick Organic Valley Salted Butter
- 1⁄2 pound shiitake mushrooms, stemmed and chopped
- 1⁄2 cup chopped red onion
- 1 1⁄2 teaspoons Simply Organic rubbed sage
- 1⁄2 teaspoon Simply Organic ground black pepper
- 2 teaspoons tamari soy sauce
- 2 cups whole wheat bread crumbs
Directions
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!
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