Acorn Squash with Wild Mushroom Cranberry Stuffing

Squash, another Thanksgiving staple is usually roasted, mashed and served up relatively unadorned, but Tracey Medeiros’ Dishing Up Vermont adds wild mushrooms, onion, sage – and yes, cranberries, to take the standard in a different direction.

Acorn Squash with Wild Mushroom Cranberry Stuffing: (serves 2)

1 (about 1.5 pounds) acorn squash halved lengthwise, seeded
Salt and freshly ground black pepper
¼ cup dried cranberries or currants
4 tablespoons unsalted butter
4 ounces fresh wild mushrooms such as shitake, stemmed and chopped
¼ cup chopped onion
1 teaspoon dried sage
¾ cup fresh whole-wheat breadcrumbs

1. Preheat the oven to 425˚ F. Place squash cut side down in an 8- by 8- by 2-inch glass baking dish. Cover dish tightly with plastic wrap. Microwave squash on high 10 to 15 minutes, until soft. With a sharp knife, very carefully cut plastic to let steam escape. Remove plastic wrap and discard. Using a pair of tongs, turn squash halves cut side up. Season cavities with salt and pepper to taste.

2. Place cranberries in a small bowl and add ¼ cup hot water; soak 15 to 20 minutes to soften the fruit. Drain and set aside.

3. Meanwhile, melt 3 tablespoons of the butter in a medium skillet over medium heat. Add mushrooms, onion and sage, and cook and stir until the vegetable mixture begins to soften, about 5 minutes. Add the breadcrumbs and continue to cook, stirring frequently, until the crumbs become lightly brown, about 3 minutes. Add the cranberries and soaking liquid, stirring well until well combined. Season with salt and pepper to taste.

4. Mound stuffing into the squash halves, and dot with the remaining 1 tablespoon of butter. Bake until heated through and crisp on top, about 10 minutes.