Hi again from Lake George, New York! Tomorrow is our last day here before we begin heading back. On Sunday we will take the train again, this time getting off at Penn Station, and spending the evening and Monday morning in the city. From there we fly back to Denver.
It’s been such a great trip! We have had so much sunshine and blue skies—which remind me of home : ) The leaves here are all yellow, and lots have fallen along with pine needles which have turned marigold. The fallen yellow leaves and marigold pine needles line the sides of the road, and around the cabin they cover the road completely. It looks magical.
Tonight I made a really simple stuffed acorn squash for dinner. None of the pictures came out well, so that’s why I didn’t include one. But I wanted to share the recipe anyway.
Stuffed Acorn Squash
Put two acorn squash into a large crock pot with about two cups of water.
No need to poke or cut the squash at all.
Cook the acorn squash in the crock pot for a few hours, or until they are just tender.
Allow them to cool, slice each in half, scoop out the seeds, and set them in a lightly greased baking dish. Sprinkle each with sea salt.
For the filling:
Sautee:
about 1 pound of ground Sweet Italian sausage
about 1 pound of sliced mushrooms
1/8 tsp sea salt
Add the cooked sausage and mushrooms to a bowl.
Also add:
about 1 & 1/2 cups of Bob’s almond flour
1/2 cup raisins
2 tbsp apple cider
1/4 tsp cinnamon
1/8 tsp ground cloves
sea salt (to taste)
a few cranks of fresh pepper
Combine the filling ingredients and add them to the cooked acorn squash.
Bake at 375 for about 25 minutes.
Leslie @ Real Food Freaks says
You’re in my neck of the woods! Enjoy your last day. 🙂
Susan Gaddis says
Oh my, this squash sounds wonderful! I can’t wait to try it. I think it might end up on my Thanksgiving table.
And your vacation appears beautiful.
Enjoy the trip home.
Susan Gaddis says
Woops! I guess it was a working vacation! The cupcakes in your last post look yummy and the location perfect for a wedding.
Lexie says
Glad you had a wonderful trip. Can’t wait to hear all about it. xo
Tabitha Teeter says
We did this with breakfast sausage (aka ground pork and spices) and it tasted awesome. It was an accident, but worked out. It’s very satisfying meal.
Tabitha Teeter says
Thought I’d come back and thank you again. We make this when the squash is in the stores and the weather cools a bit. It’s still such a simple and yummy dish. So…thanks again.
Kelly says
So glad you like it!