Acorn Squash with Wild Mushroom Cranberry Stuffing

Ingredients

  • 1 1 1/2- to 1 3/4-pound acorn squash, halved lengthwise, seeded

    • 1/2 cup dried cranberries or currants
    • 1/4 cup hot water
    • 4 tablespoons (1/2 stick) butter
    • 4 ounces fresh wild mushrooms (such as shiitake), stemmed, chopped
    • 1/4 cup chopped onion
    • 1 teaspoon dried rubbed sage
    • 1 cup fresh whole wheat breadcrumbs

    Description

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