Stuffed Acorn Squash

Sorry to disappear for a couple weeks folks, but this month has been surprisingly busy. Feels like I've hardly had time to unwind, let alone cook, but between all the places I've visited and all the people I've been able to spend time with, I'm exhausted in the best way. 

I've also been pretty inspired thumbing through my cookbook collection lately -- mostly by seasonal produce and flavors that scream "fall." Here is a recipe that embraces that! 

 

Stuffed Acorn Squash
(For two)

Ingredients:

1 medium to large acorn squash

Half of an onion, diced

1 pear, diced 

2 sausage links (pork or chicken)

Dried oregano

Dried thyme

Dried sage

Salt & pepper 

Brown sugar 

Nuts & raisins/dried cranberries

Plain bread crumbs 

1 tbs sour cream

Feta cheese

 

Preparation: Wash your squash thoroughly and cut in half lengthwise. Scoop out the stringy flesh and seeds in the center until there is a hollowed out space for your stuffing. Place the squash cut-side down on a greased baking sheet and bake at 350 degrees for 30-40 minutes, until tender. 

Meanwhile, dice up the sausage (I used chicken this time) and brown in a pan over medium-high heat. Add onions and pears and cook until onions are translucent and the pears are tender. Add as many nuts and raisins as desired and toss. I added some sliced almonds, pecans and dried cranberries. 

Sprinkle your stuffing with salt, pepper, oregano, thyme, and sage to taste, but be careful not to overdo it as the flavor of dried herbs is usually more intense than fresh herbs. I also sprinkled in some brown sugar. 

Add the sour cream and a handful of breadcrumbs and toss until the stuffing is coated and combined. Once your squash is roasted, carefully remove it from the oven and scoop as much of your stuffing into the center as you can. Top with feta cheese, cover, and pop them back in the oven at 350 degrees for another 20 minutes. I'm already having visions of some Thanksgiving leftovers being worked into this recipe. Mmmm...

 

Also, if you don't eat meat, feel free to substitute the sausage for some mushrooms. You can really get creative with the filling. 

Enjoy! More seasonal recipes to come as we cruise through the fall and into the chilly winter months.

Love,

Amy 

Chicken & Waffles Sandwich

Guys. I love waffles. They're one of my favorite items on a diner menu. Pancakes with syrup holders installed? Genius.

Naturally, a waffle iron is going on my Christmas list this year. I'm ready to take that next step & make my own. But until then, I'm not picky - frozen waffles are my jam too.

Here's a fun way to incorporate waffles into lunch/dinner, when the typical breakfast routine with syrup just isn't enough. I used frozen waffles, but if you have the power, by all means, make them fresh. 

Chicken & Waffle Sandwich 

Ingredients:

Boneless, skinless chicken breast filets (I like them sliced thin)

2 eggs

Cornmeal 

Canola oil 

1 cup maple syrup

Cayenne pepper or hot sauce 

Paprika

Fresh or dried thyme

Garlic powder

Salt & pepper

Your favorite frozen waffles

Your favorite sandwich toppings (I went with spinach, tomatoes and BACON, of course) 

Directions: Whisk the eggs together in a mixing bowl, and in a separate dish combine about 1 cup cornmeal with a half teaspoon of paprika and thyme and a sprinkle of salt, pepper, and garlic powder (I also added some chopped almonds to my cornmeal). Dip each chicken filet in the egg mixture, followed by the cornmeal mixture until coated. Fry in about a quarter inch of canola oil over medium-high heat until golden brown and crispy -- about 3 or 4 minutes on each side, depending on the thickness of the chicken. Place chicken on paper towels to remove excess oil.

Warm maple syrup through in saucepan over low heat. Add cayenne pepper and/or hot sauce to taste and heat preference. 

Toast your waffles and pile on your chicken and toppings. Drizzle the spicy syrup over your sandwich, or coat the chicken with it before assembling. Serve with whatever your heart desires and enjoy. 

Weird? A little. But definitely worth a try. Chicken & waffles is quickly becoming my new favorite combo. 

And for dessert, top a waffle with Nutella, vanilla ice cream, and fresh fruit. 

End waffle rant.

Love,

Amy