Stuffed Acorn Squash


One of my favorite activities during the fall is taking a trip to the Farmer’s Market to scope out all the fresh fall vegetables. While I have found a new love for turnips (yes, turnips!), I couldn’t resist picking up some acorn squash. They have such a beautiful color and the variety of different ways to cook it is highly appealing, whether you want to pair it with sweet or savory flavors.

Weeks here are usually busy and packed full of work, finding time to exercise, catching up with friends and family, errands… you know the drill. When it comes to vegetables and starches, they often don’t get as much love and attention as they should. But, this was not the case the other night. I decided to make the acorn squash the main star of this dish and stuff it with other vegetables and chicken sausage. The result? A delicious (and easy!) fall dinner.

Here is how I made this dish:

(Feeds two people – can be altered for more)

  • 1 acorn squash
  • 2 peppers (I used yellow and green)
  • 5 ounces ground chicken sausage
  • 3 garlic cloves
  • Salt and pepper to taste
  • 1/2 yellow onion
  • Olive oil (for drizzling)

1. Cut squash in half and scoops out seeds. Drizzle the flesh side of each cut acorn squash with olive oil and season with salt and pepper. Place onto a ceramic dish (flesh side up) with one inch of water and then put into oven at 375 degrees for 40 minutes. Remove from oven when done.
2. Cook chicken sausage in pan and reserve.
3. Saute chopped garlic and then saute chopped onions and peppers. Once cooked add to chicken mixture.
4. Scoop chicken, pepper and onion mixture into squash and bake at 325 for 15 minutes.
5. Remove from oven, serve and eat!

While this is jut one way, there are so many other possibilities. Here are just a few that I wouldn’t mind checking out in the future: Acorn Squash Stuffed with Kale and SausageSouthwestern Stuffed Acorn Squash and Squash Stuffed with Quinoa and Wild Mushrooms.

What is your favorite fall dish?



Happy Halloween!

As I’ve already mentioned, Fall (and especially Halloween) is definitely one of my favorite times of the year. Although I didn’t have a creative costume for Halloween this year, I definitely enjoyed (and will continue to enjoy) all of the other perks of this time of year – namely all of the FOOD (of course!), decorations, weather/leaf color changes and spending more time with family and friends!

Hope everyone had a Happy Halloween! Just wanted to share a few of my favorite pictures from this season/holiday so far!

Pumpkin Whoopie Pies

I totally cracked a smile and a slight giggle upon hearing the name of this pie-cake concoction the first time (and, yes, I might have been acting immature). However, apparently the history and naming of the Whoopie Pie is a hotly contested topic. Depending on where you live, you may or may not have heard of this esteemed dessert. But, I do guarantee that you have eaten it at some point in your life or had something very similar.

In my opinion, the Whoopie Pie is less of a “pie” and more of a cake-like sandwich with the frosting diverted to the center instead of on-top. But, the key to making these different is the filling and the type of which you decide to make.

Amongst the many different varieties of Whoopie Pie (chocolate, red velvet, vanilla, etc.), I decided to make Pumpkin Whoopie Pies to spin some festivity into a normal Sunday.

Step 1:  Mix Dry Ingredients

Step 2: Combine With Wet Ingredients

Step 3: Form Rounded Patties and Bake

Step 4: Cream Butter and Cream Cheese

Step 5: Add Bourbon, Vanilla and
Powdered Sugar; Chill

Step 6: Assemble and Eat!

The filling used in this recipe is surprisingly lighter in nature and left us all wanting more (as I was told I needed to be more generous in my dousing of filling for these next time!). I’d like to make these again just for the fact that they are incredibly easy, delicious and make a great treat that is just a bit different than an average piece of cake.

Can I get a “whoop whoop” for Whoopie Pies?


Pie Lollipops

All right, all right… so I’m totally aware that I posted a few weeks ago about how I was semi-bored with pies and wanted to try something different for dessert. And, in all fairness, I was totally in the mood to try something unique, outrageous or something that required a trip to some specialty shops to acquire ingredients. But, this idea became quickly obsolete once I stumbled upon the idea of Cherry Hand Pies.

These Cherry Hand Pies looked absolutely delicious; however, I wanted to make this dessert in a smaller format so I figured that something like pie lollipops would be ideal. Again, even though I’ve made too many pies in the past year, I figured that a new and different format would make it totally worth it!

Step 1: Make Dough

Step 2: Prepare Pie Filling

Step 3: Cut Out Pie Shapes

Step 4: Brush Edges With Egg Wash;
Spoon Filling Onto Dough; Crimp and Press
Other Side Together; Put Stick into Dough

Step 5: Bake and Enjoy!

These pie lollipops remind of the current trend of cake pops. But, in my opinion, these are easier to make and a little bit more rewarding for the sheer fact that they actually resemble a mini pie in appearance. These are a perfect treat that can be taken to barbecues, dinner parties or exactly whatever you are feeling like at the time. Plus, there isn’t that much of a learning curve since they aren’t that different from a normal pie!