squash

Stuffed Acorn Squash Recipe with Sausage

September 3, 2019

Stuffed acorn squash with sausage is one of those perfect fall dinners or side dish that everyone loves. Filled with savory Italian sausage, spinach and wild rice, it is a comforting and satisfying dinner. To serve it as a side, choose smaller acorn squash. These smaller servings would be perfect for your holiday table. For a no meat option, try my vegetarian stuffed acorn squash.

The acorn squash flesh takes on an almost buttery texture when roasted. The caramelized squash is sweet and it is so tender and soft that it practically melts in your mouth.

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Easy Zucchini Fritter Recipe

April 7, 2019

This Zucchini Fritter Recipe is a perfect low calorie side. They are quick and easy, plus they are great for making ahead. Zucchini fritters make a tasty light lunch and it is a delicious way to get more veggies into your diet.

Top with an egg for a nutritious and filling breakfast, serve as a side with your favorite chicken recipe or these Baked Chicken Meatballs. They are just the right size for little hands and for tucking into lunchboxes.

zucchini fritters on white platter with sour cream

Zucchini Fritter Recipe

This post contains affiliate links. If you were to make a purchase through one, at no extra cost to you, I would receive a small commission. For more information about affiliate programs, please refer to my policy page.

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11 of My Very Best Fall Recipes

October 7, 2016

Crisp fall air and leaves turning shades of red and burnished orange, the crackle of them under your feet as you walk down the street with hands snuggled deep inside your pockets. Autumn is by far my favorite season. The temperatures begin to cool down at night, calling for an extra blanket or a down comforter. This is something I miss now that I live south of the Mason Dixon line. It’s only been 3 and a half years, but I doubt I’ll ever really get used to the lack of (distinguishable) seasons.

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Fall Panzanella

November 20, 2012

I’ll be honest with you, I was in the grocery store with a big loaf of crusty bread in my hand thinking “What’s the big deal… I’ll just buy it instead of making it”, but I JUST. COULDN’T. DO. IT.
So, I put that gorgeous loaf of bread back amongst it’s friends and headed home to start the focaccia.

I pulled out the stand mixer, made my dough, let it rise… Placed it ever so lovingly on my sheet pan to puff up again before sliding it in the oven… And yet, something was amiss. It just didn’t look quite right, but I crossed my fingers and hoped for the best. Once it was time for the bread to come out of the sauna, I realized I had a bit of a problem.

Not really sure how I screwed it up, but it was more of a focaccia pancake. It didn’t rise properly and looked rather pathetic. So I salvaged what I could, not wanting to waste everything and started over.
Truth be told, the Ohio State game was on and I was a tad distracted… There, I’ve said it. I wasn’t paying attention to my work, I was watching football.
That’s what happened.

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A-Maze-Ing

November 17, 2012

Well friends, just because Halloween is behind us don’t think you have no use for pumpkin patches until next year. Many of them, like this one, grow amazing varieties of squash.
Everyone knows how I feel about supporting local farmers and buying food that was locally grown whenever possible, so I will refrain from going on and on about it today… but, just in case you don’t:
Please support local farms!

Scout out something you’ve never had before and try it, although I wouldn’t necessarily suggest doing so on a day when you are cooking for a house full of people…

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Winter Squash Recipes

November 10, 2012

Winter squash recipes make up a big part of our menu during the colder months of the year. Use whatever squash you like. I found this gorgeous hubbard squash at a farmer’s market and had to have it.

Stuffed Hubbard squash is the perfect Meatless Monday meal for cold temperatures. Stuffed with wild rice, baby kale and golden raisins, it is a healthy and filling dinner. Ready in about an hour, mostly hands-off cooking time, this is a great low key recipe.

The past two weeks have been a weather nightmare here and we are all in need of a little comfort. For me, that usually comes in the form of something warm from the oven. This particular time, the oven also served as heat for my apartment. I had purchased a perfect little Hubbard squash and since I had lost my heat it seemed an opportune time to do something with it.

If you have never had Hubbard squash before, you are in for a treat. The flesh is slightly drier than acorn or butternut and it is a bit earthier in flavor. The bluish-gray color and deep orange flesh is beautiful and makes for a striking contrast. Any kind of roasted squash is, for me, the perfect fall food and if you are the type that likes to change up for your holiday menu this would be a great addition to the meal. As I have professed before on this very blog, I am NOT the type to change my menu, but adding to it is absolutely permissible.

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Butternut Squash Risotto

December 2, 2011

Risotto is one of those foods that require demand a long, leisurely approach. On a cold winter afternoon when the wind is blowing outside and the last thing I want to do is brave the cold, THIS is the kind of food that happily keeps me indoors and in front of the stove.

This is comfort food on every conceivable level. On days when you need a bit of a mental break, I whole-heartedly recommend making risotto… 20 minutes of stirring while you lovingly watch the pot of rice in front transform into something ethereal you can be just what you need.

The whole key to risotto is the slow process allowing the creaminess of the rice to come out and that can only be achieved by not rushing it. Knowing this going into it makes the constant stirring a welcome change of pace from the frenzied dinner preparation most of us normally experience.

Don’t let the thought of the stirring deter you from making this, it really isn’t more than a bit of pouring in stock and stirring for the better part of the cooking. Some people find it a bit off-putting to be tethered to a stove for a period of time, but if you have children that are a little older have them do the stirring for you. Getting your kids involved in the kitchen is the best way for them to learn.

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