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Hi everyone! We are finally enjoying some beautiful fall weather here in Georgia, and I’ve been craving some serious fall goodness, so last night I decided to make stuffed acorn squash, creamy delicious risotto, and my go to spinach salad. Stuffed squash recipes have been popping up all over pinterest lately, and I knew I had to have some. I made an adapted version of this one. I’ve made different variations of this meal through the years, but these are the ingredients I had on hand, so this is how I made it. You can find a million different recipes for this on pinterest…so have fun exploring! This was a simple meal to pull off, and turned out oh so yummy! Also, if you’ve never made risotto before, you should, it’s really not hard…promise! It’s so good and a delicious side dish that goes well with just about anything. This is just a base recipe, that you could add whatever your heart desires to make it your own.

Stuffed Acorn Squash

Ingredients:

2 acorn squash halved and seeds/pulp removed

1 lb italian sausage

1/2 cup diced onion

1/2 cup diced green pepper

1/2 cup diced celery

1 apple, chopped

1/2 cup Parmesan cheese

olive oil

salt and pepper to taste

How To:

pre-heat oven to 400 F

Drizzle acorn squash halves with olive oil and season with s&p roast face down on a baking sheet for 30-40 minutes or until tender

Brown onion, pepper, and celery until tender. Add garlic and sausage. Once the sausage is cooked, add the apple and then the cheese.

Once the squash is cooked, fill each half with a generous amount of the sausage filling and top with more Parmesan cheese. Return to the oven for about 10 minutes, until the cheese is melted, take out and enjoy!

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Easy, cheesy Risotto

Ingredients:

1 cup dry arborio rice

1 32 oz box of chicken stock, heated

1/2 cup diced onion

1 cup dry white wine

1 tbl spoon butter

1 tbl spoon olive oil

1/2 cup – 1 cup grated Parmesan cheese.

How to:

In a large stock pot, melt butter and oil together. Add onion and saute.

Add rice and let it absorb the oil and butter. Add the white wine and let it absorb into rice. The key to risotto, is to add about 1 cup of liquid at a time. This is how the rice gets it creaminess.

Once the wine is absorbed, begin adding a ladel of hot chicken stock, wait a few minutes for it to absorb, stir, then add another, until all of it is gone. It takes about 30 minutes, and you can’t really walk away from it…but it’s so worth it!

Add however much Parmesan cheese you want, stir it in and watch it melt…and enjoy!

I think the key to really delicious risotto is having a good cast iron stock pot. I got this one at TJ Maxx several years ago and use it all the time…you can tell that it is well loved! Also, make sure to have all your ingredients prepped and ready, aka mise en place, if you like using fancy terms you learn on Food Network…ha!

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Ingredients:

baby spinach

goat cheese

toasted walnuts

dried cranberries

dressing:

1/2 cup Extra Virgin olive oil

1-2 tbl spoons balsamic vinegar

1 tbl spoon honey

salt and pepper

This salad is so easy and delicious! We went through a phase, where we literally ate it every night! This is also a good base recipe, you could add lots to it to make it your own. In the past I’ve used fresh strawberries. mandarin oranges, fresh herbs, grilled chicken…etc.

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While all of this glorious cooking was going on…Henry was trying to pull everything out of the fridge, then we had a dance party to the Whip and Nae Nae…FUN TIMES!!!

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Notice Henry in the background trying to dig in the trashcan!! He is seriously into everything!

Notice Henry in the background trying to dig in the trashcan!! He is seriously into everything! And sorry for the blurry pics, but it was too funny of a moment not to share. The fact that my 6 and 8 year old were so into it was hilarious.

Lila's face is totally cracking me up :)

Lila’s face is totally cracking me up 🙂

And here’s the free fall printable…Enjoy!!

givethanks

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You can download the file by clicking here.

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