Roasted Acorn Squash Stuffed With Sage Mushrooms and Cranberries

• Produce

  • 1 Acorn squash, large
  • 1/4 cup Cranberries, dried
  • 1 large clove Garlic
  • 1 8oz package Mushrooms, small
  • 25 Sage leaves coarsely chopped (about 2 heaping tbs, fresh
  • 1/2 cup Sweet onion

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 Pinch Red pepper flakes
  • 1/2 tsp Sea salt, ground

• Other

  • 2-4 Tbs EVOO

Found on tastefulventure.com

Description

Ingredients

• 1 large Acorn Squash
• 1 Tbs EVOO (extra virgin olive oil)
• ¼ tsp ground Sea Salt
• ¼ tsp ground Black Pepper
• For the stuffing;
• 2-4 Tbs EVOO
• ½ cup chopped Sweet Onion
• 1 large clove minced Garlic (about 1 Tbs)
• 8oz package of small Mushrooms quartered
• 25 fresh Sage Leaves coarsely chopped (about 2 heaping Tbs)
• Pinch of Red Pepper Flakes
• ¼ tsp ground Sea Salt
• ¼ tsp ground Black Pepper
• ¼ cup dried Cranberries

Directions

• Preheat oven to 450 degrees.
• Wash and trim the ends off of the Acorn Squash.
• Stand Squash upright and cut in half length wise.
• Scoop out seeds.
• Place Squash on a parchment paper lined baking sheet.
• Brush inside of Squash with 1 Tbs Olive Oil.
• Sprinkle ¼ tsp each of Salt and Pepper evenly over inside of Squash.
• Turn Squash over so insides are facing down on the baking sheet.
• Bake 25 minutes.
• While Squash is cooking prepare stuffing.
• Heat large skillet over med/high heat and add 2 Tbs EVOO (add more throughout cooking if it starts to get too dry).
• Add Onion and sauté 1-2 minutes.
• Add Garlic, Mushrooms, and Sage, sauté 5-7 minutes until Mushrooms are slightly soft.
• Remove from heat and stir in Cranberries.
• Add stuffing to Squash and bake 10 more minutes.
• Place stuffed Squash on a plate and dig in!
• Enjoy!