Acorn Squash with Shiitake Mushroom Cranberry Stuffing
Bursting with flavors of the season, savory stuffed squash offers a hearty vegetarian option for your autumnal celebrations.
Prep Time: 0:15
Total Time: 1:00
Servings: 4
Ingredients:
2 large acorn squash (seeded and halved)
1 cup cranberries (dried)
1/2 cup hot water
1 stick Organic Valley Salted Butter
1/2 pound shiitake mushrooms (stemmed and chopped)
1/2 cup red onion (chopped)
1 1/2 teaspoons sage (rubbed)
1/2 teaspoon black pepper (ground)
2 teaspoons tamari soy sauce
2 cups bread crumbs (whole wheat)
Instructions:
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!
Nutrition Info:
Per Serving (excluding unknown items): 492 Calories; 4g Fat (6.6% calories from fat); 15g Protein; 110g Carbohydrate; 13g Dietary Fiber; 1mg Cholesterol; 650mg Sodium. Exchanges: 7 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.
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Customer Comments:
Customer rating:
Sounds wonderfull
Customer rating:
sounds weird. but that's just me.
Customer rating:
I used chopped walnuts or pecans, butter and/or molasses and brown sugar. Even a little orange juice added for more flavor is wonderful!
Customer rating:
i put curry in mine and it was delicious!
thank you!
Customer rating:
its reminds me of fall, it's so nice!
Customer rating:
Great! I used garlic and herb butter and omitted the salt.
Customer rating:
I CAN'T WAIT
TO TRY IT!
Customer rating:
Delicious!
Customer rating:
haven't tried this yet, but will tonight it sounds wonderful