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  • Acorn Squash with Wild Mushroom Cranberry Stuffing

     

    4 Servings

     

    Ingredients

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

     
    Preparation
    Preheat oven to 425°F. Bake squash halves face down until soft. Turn squash halves cut side up. Season cavities with salt and pepper.
    Combine dried cranberries and hot water in small bowl. Melt 6 tablespoons 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 2 tablespoons butter. Bake until heated through and crisp on top, about 10 minutes.

  • Beet Soup in Roasted Acorn Squash

    Adapted from Gourmet...
     

     
    Makes 8 servings (about 10 cups)

    The roasted acorn squash tastes fabulous when scooped up with spoonfuls of the beet soup. But if oven space is limited, simply serve the soup in bowls.

     
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    Ingredients
    For roasted squash

    • 8 (1- to 1 1/4-pound) acorn squash
    • 3 tablespoons vegetable oil
    • 1 tablespoon kosher salt

    For soup

    • 1 large onion, chopped
    • 1 1/2 tablespoons vegetable oil
    • 5 medium beets (about 2 pounds without greens), peeled and cut into 1-inch pieces
    • 1 red apple such as Gala or Braeburn, peeled and cut into 1-inch pieces
    • 2 garlic cloves, minced
    • 4 cups chicken or vegetable broth
    • 4 to 5 cups water
    • 2 tablespoons cider vinegar
    • 1 tablespoon packed light brown sugar

    Preparation
    Roast squash:
    Preheat oven to 375°F.
    Cut off "tops" of squash (about 1 inch from stem end) and reserve. Scoop out seeds and discard. Cut a very thin slice off bottoms of squash to create a stable base. Brush "bowls" and tops all over with oil and sprinkle salt inside. Arrange squash bowls, with tops alongside, stem ends up, in 2 large shallow baking pans.
    Roast squash in upper and lower thirds of oven, switching position of pans halfway through baking, until flesh of squash is just tender, about 1 1/4hours total.
    Make soup while squash roast:
    Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Add beets and apple and cook, stirring occasionally, 5 minutes. Add garlic and cook, stirring, 30 seconds.
    Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.
    Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids), transferring to a large bowl. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency.
    Serve soup in squash bowls.
    Cooks' notes: • Squash flesh shrinks during baking; if a small hole forms, serve soup in squash but set in a soup bowl.
    • Soup can be made 3 days ahead and chilled, covered.