Stuffed Acorn Squash

Squash is one of the three sacred sisters, along with corn and beans, of the Haudenosaunee (Mohawk). Corn served as the support for the beans, beans added nitrogen to the soil, and squash were planted between the garden rows to reduce the growth of weeds.

Remove top of squash by cutting circle about 2 inches (5 cm) in diameter around stem with sharp knife. Reserve lid. Scrape out and discard seeds and pulp. Sprinkle flesh with salt and pepper. Transfer to roasting pan. Soften cranberries in hot water. Melt butter in large saucepan over medium heat. Add onion, mushrooms, sage and thyme. Pan-fry until beginning to soften, about 5 minutes. Stir in corn and cook for another 2 minutes. Remove from heat. Add beans, wild rice and cranberries with their soaking liquid. Mound stuffing into squash cavity. Put lid on top of squash. Roast on middle rack of 425°F (220°C) oven until squash is tender and stuffing is heated through, about 45 minutes to 1 hour. Transfer to platter. To serve, scoop out a portion of stuffing along with some of the squash flesh.
Acorn squash (1 1/2 lbs., 680 g) 1 1 Salt, to taste Pepper, to taste Dried cranberries 1/2 cup 125 mL Hot water 1/4 cup 60 mL Butter (or hard margarine) 3 tbsp. 45 mL Chopped onion 1/4 cup 60 mL Shiitake mushrooms 4 oz. 113 g Chopped fresh sage 1 tsp. 5 mL Chopped fresh thyme 1 tsp. 5 mL Fresh (or frozen, thawed) kernel corn 1/2 cup 125 mL Cooked assorted beans, such as 1/2 cup 125 mL cranberry beans and navy beans Cooked wild rice 1/2 cup 125 mL