We’ve had lovely weather since we’ve been back from our trip to the UK. Last week we had beautiful sunny days, and temperatures near 70. Great top-down weather. But it really is fall, and we’ve started to take advantage of it.
This morning we woke up to a damp foggy fall day, and made what could be our last trip to the Redmond Saturday market, which runs through this month. There were lots of root vegetables and squash of all shapes and sizes. This was pretty handy because we went armed with a recipe from our new favorite magazine Seattle Metropolitan.
As soon as I read the recipe I thought back to when my mom (hi mom!) use to make all sorts of yummy dishes with acorn squash whether simply baked and seasoned as side dish, or stuffed as a main course. This one was of the stuffed variety and made me think we could do some penance for all the fried/un-healthy vacation food we had recently. I’m not sure what about it is more surprising – that I cooked something with kale in it, or that Mary ate squash and liked it…
Between the market and our new Redmond Whole Foods (which has samples of all sorts of things on a Saturday afternoon) we found exactly what we needed. The stuffing is onions, garlic, wild rice, kale, pecans, parmesan, and apple-cranberry-turkey sausage. Cook all that and mix it together while you’re baking an acorn squash, then stuff, top with a bit more parmesan and bake a bit more. It was fantastic – and healthy too! Kudos to Seattle Metropolitan and the recipe creator Carolyn Fein of Edible Life. It even looked pretty close to the photo in the magazine!
