November’s Recipe

by / Thursday, 05 November 2015 / Published in Food

STUFFED ACORN SQUASH (1)

Hi Yall! If you catch the newsletter each month (oh wait, you need to sign up? Well here you go! Follow this link and you wont miss a thing, promise!) you have surely seen the recipes we feature each month. I am sure you have then asked yourself how we find them and do we really try them before we put them up? Right?

First a little background on why we include the recipes in the first place! For me, cooking is a how I relax and I grew up watching my mom cook so it has a lot of memories and the feeling of home intertwined with my relaxation. I also love that I now have two little mini chefs who “help” me in the kitchen…and I use the word “help” with heavy quotations! There are also some AMZING southern dishes that Ma’ Tuten would bring up to Jacksonville to feed Jessica and I while we were being diligent students and athletes (Go Dolphins!) that will start finding their way into the newsletter…if I can ever get her to give up some of her secrets! We want to be able to pass on the feelings of home and happiness that the recipes bring to us so including them in the newsletter is the perfect fit!

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KM likes to help with the messiest parts, yes thats blueberry juice on her hands because she HAD to add the defrosted blueberries to her sisters birthday pancakes by hand, and CL likes to CLIMB UP THE STOVE to press the buttons that turn the oven on (thank goodness her little fingers don’t actually do anything…yet!) so cooking has been relegated to the back two burners on the stovetop!

 

I will admit, I love when my Southern Living magazine makes its way into my mailbox. I love getting decorating ideas but the recipes are usually what grab me! If you haven’t noticed already a few of the recipes featured have been from Southern Living and they don’t disappoint! If not there I will come across something on a blog or just basic google search while I am looking for what I am going to cook for my family that week and if it holds up to to how good the pictures look BINGO!

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I get sucked in by pictures and when I was asked to bring a dessert to my grandmothers 84th birthday I had the perfect excuse for making this! After a few errors on my part, see the baking note I have, it was great and looked just like the picture…well, kinda!

 

Somehow I have been hoarding a small army of squashes (acorn, butternut and another cute little guy that I can’t figure out what it is, and a pie pumpkin that is too small to do anything with but look cute with the other ones!) for a day that the temperature dips below 80 to have a nice warm fall meal. Well that just can’t seem to happen and I was getting the feeling that my army of squashes was starting to gain an unwelcome presence in my house so I had to do something with them! There is a great pattypan squash recipe that I used last year but I didn’t have all the fixins for it so I improvised a tad (I can cook but baking, oh no its not pretty because apparently you can’t eyeball or take any creative liberties there!).

So to make a long story short here is our November recipe – I am not a food blogger, photographer, nutritionist, master chef so this isn’t going to pretty and the measurements are mostly eyeballed but I promise this is good – my 1 year old and 3 year old even ate it…ENJOY!!

Stuffed Acorn Squash

Ingredients:

Butter
1 Onion (Chopped)
3-4 Stalks of Celery  (Chopped)
3-4 Carrots (Chopped)
2 Yellow Squash (Chopped)
Green beans (chopped)
1 Apple (Chopped)
Raw Pumpkin Seeds
1/2 tsp Thyme
Cranberries
White Wine
1 pkg Publix Apple & Gouda Sausage
1 cup Cooked Long Grain Brown Rice
4 Acorn Squash (or any other hearty squash)
Olive Oil
Salt & Pepper
Italian Seasoned Breadcrumbs
Gouda Cheese

Directions:

Preheat oven to 350. Cut tops off of the squash – watch your fingers, these are tough little buggers and you have to fight with them a little to get them off! – scoop out and discard the innards. Drizzle in some olive oil then add salt and pepper and move it around to cover the entire inside of the squash. Put a piece of tinfoil down on a baking sheet (I am all about easy cleanup!) and place the squash cut side down. Pop in the oven for 30 minutes, the skin should look a little wrinkled but crispy (is that even a thing!?) but the flesh will be soft and the outside harder than it was. Turn over but watch out they are hot!

Heat butter in large pan on medium heat then add onion, celery and carrots. Cook until soft and getting color then add the yellow squash, green beans, thyme and pumpkin seeds. Chop the sausage into smaller pieces and add to the mix and deglaze the pan with the wine (maybe pour a glass for the cook as well!) as needed. Once everything is cooked turn off the heat and add the cranberries and cooked rice.

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Fill the squash with the mix and sprinkle some of the breadcrumbs and cheese on top (I had gouda slices on hand, doesn’t make for a pretty picture but you get the idea!). Pop in the oven for another 30 minutes and “tah da” as the 3 year old says now when she cooks something amazing in her kitchen, you have fall in a no dishes dish for dinner!

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Sorry there isnt a photo of the finished product, we were 1/2 way through dinner when I realized I forgot to grab a picture and there was no turning back! This also made me a lot of leftovers of the mix that I put in the freezer to use again another night – yay!

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