Acorn squash

Last night, I made some Acorn Squash. I haven't cooked anything in a long time and it was great to get back into making something. Jerad has been doing most of the cooking and I always appreciate that it is one less thing that I need to worry myself over. I do love that when I do feel up to cooking, he lets me.

When I was a kid, my parents would bake butternut and acorn squash with some sort of meat where the seeds were. I decided to do a play on that and prayed that it turned out all right. So, here is what I had to make it:

*rectangle cassrole dish (pyrex)
*one acorn squash
*box of stuffing (yes, I cheated), I probably should have used two boxes
*bread crumbs
*about half a pound of ground pork sausage (no casing)
*Seasonings: Italian, Garlic, Pepper, Salt
*Butter

Here's what I did:
Preheat oven to 375 F
1. Wash and cut the acorn squash in half (From stem to bottom), and "gut" it. You can save the seeds if you want, I didn't because I didn't think of it until I started the pumpkins. Set the halves aside.
2. Make the stuffing as the box directs. Mine took 1 and 1/2 cups of water and 1/4 cup of margine.
3. You can put some oil or cooking spray on the cassrole dish, I didn't have any on hand. Spread the prepared stuffing in the casserole dish to make an even layer.
4. Place the squash, skin side down, in the stuffing. Take some margine and put three small (really small) pieces round the cavity of the squash.
5. Ball up some sausage, knead some breadcrumbs and seasoning to your liking; form the blob into more of a ball, plop it in the cavity of the acorn squash and pat it down. Top with some more bread crumbs and seasoning, if you like.
6. Slide the dish into the oven to bake for about 1 hour, or until the squash is tender, when poking it with a fork.

7. Take out of the oven and let cool a few minutes before dishing it out.

Enjoy!

We did :)

What are some of your favorite squash recipies?
Feel free to check out some of my other posts and leave comments below. I do love hearing from you.

Remember that you are beautiful and well loved.

Squashing Out the Excuses

 

I am so happy to be back and blogging again! A lot of things happened and I was unable to find time or internet, long enough to be able to post. Lame excuse, I know. I don't really want to get into all of my excuses I just want to dive right into posting and I have quite a few posts planned, so stay tuned! As much as I want to post them all tonight, I don't want to over load you with the adventures I have had.

As of this moment, our adventure is more of a squash "problem". The acorn squash is in the oven, for dinner. Butternut squash is in the fridge for future use in a meal and we have two pumpkins from Halloween that we are just now starting to carve (they are still good) and figure out how to cook.

 I will post a picture of the Acorn Squash once it is finished. Right now. These three pictures, in this post are all from one pumpkin and they are separate parts. I have a really full pan, a pumpkin bowl with pumpkin. Pumpkin wedges are in another pan, waiting to go in the oven and then there are the seeds.  This is all from one lovely pumpkin.

We want to roast the seeds and do different flavors. I'm thinking some cinnamon sugar but we are the adventrous types so what are some of your ideas for flavors? Have you ever made roasted pumpkin seeds before? This would be, admittedly, our first attempt.

We are going to boil down some of the pumpkin meat that we already have in the pan, tonight and probably bag it and freeze it. I have no clue what to do with it though.

I remember, as a kid, my dad would boil the pumpkin and we would eat mashed pumpkin with some butter and sometimes brown sugar. I loved it and I'm excited to enjoy it, once again. However, seeing as we have "pumpkin for days" I'm thinking of trying some recipies.

What are some of your favorite things to do with pumpkin and the seeds?  Feel free to leave comments below. I always love hearing from you!
Again, I apologize for the lack of posting. I'm going to try and do better.
Remember that you are beautiful and well loved.