Saturday, October 6, 2012

Fall is in the Air

Well here in Michigan the weather is getting cooler, and the leaves are changing colors, these are all signs of Fall.  It won't be too long now until the trees are bare and the snow is covered in a nice blanket of that white fluffy stuff (yes I'm going to say it snow).  For now I'm okay with the cooler temperatures, maybe not so okay with the thoughts of snow and freezing weather, but there is still another month or so before that comes.

No new photos of the kid-o's again this week, but there will be some real soon, I promise.  Next weekend the plan is to go pumpkin picking, (huge photo op.) and then after that it will be the Halloween parade and trick or treating in Williamston with my sister and her family, then pumpkin carving and finally the big event HALLOWEEN!  So more photos to come very soon!!!!

October is a great month, to me it's the start of some real good fall comfort cooking.  With the hot summer weather it's hard for me to want to turn the oven on, but now the thought of warming the house up with the oven and the smells of something good cooking makes me smile.  Tonight's dinner is makes me want it to be Fall all year round.  For my family I made some great Sausage Stuffed Squash!  It was yummy!!!!  The house still has a faint smell of sausage, squash and baking apples wafting through it.  Once again this is not only a great meal full of rich flavors, but it also a budget friendly mean as well.  I didn't price it out, but I think you could get by making a nice dinner for 4 for under 15-20 dollars.  I love cooking using seasonal veggies, not only is it tasty but it's also cheaper.  Okay so enough talking about how great dinner was, I know get to the recipe, right!!!  Okay well here it is, (by the way, this is a recipe my mother in law gave to me, not sure where she got it from).

Sausage Stuffed Squash (pic taken by me)

Sausage Stuffed Squash (pic taken by ME)

Sausage Stuffed Squash
Time from start to finish apx. 1 hour 30 minutes (about 30 minutes hand on)

What you need (serving size 4) (1/2 squash per serving):
-2 medium sized acorn squash
-1 lb bulk pork sausage
-1 cup chopped celery (optional)
-4 Tbps. chopped onion
-1 cup chopped & peeled tart apples (I used Granny Smith)
-2 tsp. flour
-2 eggs lightly beaten
-1/2 cup sour cream
-1/4 tsp. salt

Here's how you make it:
1. Cut squash in half & remove seeds
2. Place squash (cut side down) in a greased 13x9x2" baking dish (add about 1/2 to 3/4" of water in the bottom of the baking dish)
3. Cover and bake squash at 350 degrees F for 50-60 minutes or until the squash is very tender (my husband likes his squash extra mushy so I normally cook it for 40 minutes)
4. While the squash is in the oven it's time to make the stuffing.  In a medium sized skillet cook the sausage, celery, and onion, (cook until sausage is no longer pink).
5. Add apples and cook for 2 more minutes.
6. Drain fat from sausage mixture.
7. In a bowl combine the flour, eggs and sour cream and mix until smooth, stir into cooked sausage mixture.
8. Now with the cooked squash, remove water from baking dish, turn squash over (so now the cut side is up) & sprinkle squash with salt.
9. Stuff the squash with the sausage mixture, and bake uncovered for 15-20 minutes (until heated through) at 350 degrees F.
10. Serve, eat and enjoy!!!

I hope you like this recipe as much as my family does.

Okay well that's about it for now, thanks for checking in.

Until Next Time...

1 comment:

  1. I'm your friend on scrapbook flair, passing by to let hi.
    And this is a beautiful photo.
    Her style is fabulous digital, LOVE.