Stuffed Acorn Squash (serves 2)
First Sign of Autumn Acorn Squash
Today the thermometer stayed below 65 degrees, the sky was a bright blue, and the breezes from the west were cool instead of warm. The equinox is yet a week away, but the world has today given us a hint of autumn. In the garden, summer tomatoes have been replaced by cool weather lettuce and mums, and leaves on the Spindle Tree in the Vesica Garden are just beginning to turn. Somewhere in the village someone has a hearth-fire going, and it is time for a first taste of autumn dinner. Glyn’s stuffed acorn squash graces the farm table in RavenOak’s dining room. ~ Will and Glyn
1 acorn squash
2 tbs olive oil
1 stalk celery minced
¼ c chopped walnuts
1 tbs dried cranberries
2 links (3 oz) turkey Italian sausage
Salt, pepper, poultry seasoning
1 tbs butter
¼ tsp cardamom
¼ tsp cinnamon
2 tbs apple jack
Cut acorn squash in half, remove seeds, place right side up on a baking sheet and cook at 375 for ½ hour.
Saute in 2 tbs butter sauage, apple, celery, walnuts. cranberries, spices, apple jack.
Spoon into the acorn squash halves.
Bake at 375 for 20 minutes.
Drizzle with pure maple syrup, and serve.
Paired with a rich California Cabernet or Chilean Carmenere, and enjoyed to the Best of Sinatra. It’ll get under your skin.