Acorn Squash with Wild Mushroom and Cranberry Stuffing

1- 1 1/2- to 1 3/4-pound acorn squash

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 tablespoon chopped sage

1 cup fresh whole wheat breadcrumbs, or day old bread cut into chunks

Salt & Pepper to taste

Method

1. Preheat oven to 425°F.  Place whole, uncut squash in 8x8x2-inch glass baking dish.  Bake for 20 minutes, then remove and cut in half.  Remove seeds and place back in oven, cut side up, for another 20 to 30 minutes, or until tender. Season cavities with salt and pepper.
2. Combine dried cranberries and hot water in small bowl.
3. Melt 3 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.
4. Mound stuffing into squash halves. Dot with remaining 1 tablespoon butter. Bake until heated through and crisp on top, about 10 minutes.