2 large acorn squash (seeded and halved)

1 C. cranberries (dried)

1/2 C. hot water

1 stick Butter

1/2 lb. shiitake mushrooms (stemmed and chopped)

1/2 C. red onion (chopped)

1 1/2 tsp. sage (rubbed)

1/2 tsp. black pepper (ground)

2 tsp. tamari soy sauce

2 C. bread crumbs (whole wheat)

 

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 T. butter in heavy medium skillet over medium heat. Add mushrooms, onion, sage, black pepper, and tamari, and sauté until 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 T. butter. Bake until heated through and crisp on top, about 10 minutes.