adapted from @tastefulventure blog
1 small/ medium acorn squash
15 sage leaves, chopped
8 oz. mushrooms chopped
1/2 cup onion chopped
2 garlic cloves, minced
3 tbsp. EVOO (1 tbsp. for brushing & 2 tbsp. for sauté)
1/4 tsp, each of salt, pepper, and red chili flakes
2 tablespoons of dried cranberries
Cut acorn squash in half and scoop out the center. Place acorn squash on a baking sheet lined with parchment paper, brush insides with olive oil, and place in an oven set at 400 F.
Roast acorn squash for about 30 minutes. In the meantime, place a skillet over med. heat with 2 tbsp. EVOO and sauté onions until translucent.
Add the rest of the ingredients, except the dried cramberries, and sauté over low heat until cooked, about 8-10 minutes.
Turn off heat, and let filling cool. When filling is cooled, mix in the dried cranberries. Remove acorn squash from oven, and place filling in the center of the squashes. Bake in the oven for another 10 min.