Fall is my absolute favorite time to cook. I love seasonal fall foods. I am kind of sad that I am so busy this fall because I am just dying to cook some festive food. However, I have lots of great ideas for this fall. Check out some of my seasonal fall foods from previous years:
- Apple Upside Down Cake
- Pumpkin Cinnamon Chip Cookies
- Pumpkin Dump Cake
- Caramel Apples
- Caramel Apple Cookies
- Caramel Apple Cake
- Stuffed Zucchini
- Stone Fruit Cobbler
I got two acorn squash on Saturday with Bountiful Baskets. Bountiful Baskets is a non-profit co-op with locations all over Idaho, Arizona, Utah, and a few other states. You pay fifteen dollars on Monday or Tuesday online, and then on Saturday you go to a designated pick-up place and get a laundry basket full of fresh produce. It is all really good quality and it is well worth 15 dollars. It is a gamble because you don’t know what items will be in the basket, but I think that is the fun part. You get fruits and vegetables that you might never get just at the grocery store. In this basket (our first one) we got a huge bunch of green leaf lettuce, 2 bunches of celery, 2 acorn squash, a bunch of apples, peaches, Asian pears, a bunch of concord grapes (the kind that taste just like grape juice), two large bushels of broccoli, a bunch of bananas, a paper bag full of fresh okra (I love okra), 6 or 7 onions, and some kind of fruit that tastes like a mix between a pear and a plum (amazing). So for dinner I took one of the acorn squash, halved it, and made sausage stuffed squash. It was very fast and easy. I had dinner on the table in less than a half hour.
- 2 medium acorn squash
- 1 lb. Italian sausage
- 1/2 C. finely chopped celery
- 1/2 C. finely chopped onion
- garlic powder to taste
- 1/3 C. sour cream
- Cut squash in half and remove seeds with spoon. Be careful, it is pretty tough to cut through. To soften it up before cutting, pop it in the microwave for a minute or so and then try cutting it.
- Place squash cut side down in a microwave safe dish with 1/4 inch water and microwave on high for 10-12 minutes, or until just tender. Mine took 10 minutes.
- While the squash is in the microwave, crumble sausage into a skillet and add celery and onion. Cook until meat is no longer pink. Season with garlic powder to taste. Drain.
- Remove from heat and stir in sour cream. Spoon sausage into squash halves.
- If needed, cover and microwave on high for 1 minute or until heated through. Mine was plenty hot so I skipped this step. But if you let the squash get cold, you will want to microwave it.
Note: I halved the recipe and just used one squash. It was plenty for two people. You might need to do two rounds of microwaving if you use 2 squashes.
Recipe adapted from www.food.com