To say I like squash would be an understatement. I love it and cook it any chance I get. Butternut, acorn, kuri, I love them all. There are so many ways to enjoy squash and this post will tempt you to try it stuffed, roasted in wedges, in stews, in pasta, in couscous, in cake, in a quiche, in a fall panzanella salad and even as a mini tureen for soup! The first recipe is new and inspired by Julie at Hostess at Heart. It is a maple-bacon stuffed acorn squash, oven roasted to golden perfection. The maple syrup glazing on the cut surface transforms into a wonderful caramelized texture. The salty-sweet combination is a winner. Totally simple but irresistible as a main or as a side dish. The rest of the recipes are from the archives. Just click on the highlighted titles to be taken to the recipes.
There is a church I drive by every day which posts weekly messages that give me pause. This one especially resonated with me. Thanksgiving for most of us gives us an opportunity to express gratitude. Many families go around the table and ask everyone what they are grateful for. Our tradition is to have a paper and pad available for people to jot down what they are grateful for, no limits, and place these sentiments in a gourd shaped soup tureen. During dessert we pass the tureen around and read out loud the messages and try to guess who wrote them. The act of writing gives one time to pause and reflect without putting someone on the spot. Over the years, there have been memorable and moving reflections shared. Going back to the roadside church board, how powerful would it be if we chose to pause daily to reflect on things to give thanks for? Awakening to gratefulness in our daily lives brings the focus on what is important, celebrates life and reduces negativity. Thanks-giving everyday, minus the turkey.
If you are still looking for Thanksgiving cooking inspiration, here is a collection of some of my popular favorites. Click on the highlighted title to access the original post. Continue reading
Whole stuffed squash are not only nutritious, they are a gorgeous meal-in-a-bowl, right from nature. Full of flavor, they can easily be adapted to what is in your pantry. You can use any mixture of grains, any combination of herbs and switch up the fruit and nuts. The addition of diced sausage or pancetta will satisfy any carnivore eaters. My version features a herbed quinoa- cranberry stuffing with chopped pecans. Get creative with your own combination and bring fall to your table. Continue reading