OCTOBER 1996
Recipe of the month

Acorn Squash
with
Wild Mushroom-Cranberry Stuffing

1 1½  to 1¾  pound acorn squash, halved lengthwise, seeded
½  C dried cranberries or currants
¼  C hot water
4Tbl (½  stick) butter
4 oz fresh wild mushrooms (such as shiitake), stemmed, chopped
¼  C chopped onion
1 tsp dried rubbed sage
1 C fresh whole wheat breadcrumbs

Preheat oven to 425°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 with salt and pepper.

Combine dried cranberries and hot water in small bowl. Melt 3 Tbl butter in heavy
medium skillet over medium heat. Add mushrooms, onion and sage and sauté  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 1 Tbl butter. Bake until heated
through and crisp on top, about 10 minutes. Serves 2.

NOTES: Instead of butter, I used a substitute made from buttermilk, that contains
about ¼  the saturated fat as real butter, without a huge loss in taste.

Source: Bon Appétit Magazine October 1995


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