Happy second day of Fall! This evening, while the air seemed a bit warmer than yesterday, I am Skyping with my cousin to help her study and cooking a beautiful fall meal. Autumn is my favorite time of year. I am sure I shared this with you last year. I love the smell of Fall spices, I love the cool crisp air, I love apple picking, and I love slipping on a sweater and heading outside. This past weekend on one of my favorite shows, The Kitchen, fall cooking was the rage. Was I in my glory! I adapted one of the recipes that Sunny Anderson showed tonight for dinner. And although I have posts I still have not shared, this recipe seemed fitting to get up asap so you can all enjoy it this fall season.
In the background, my laptop is set up with my cousin on Skype, and my aunt on her FaceTime, and my cousin is teaching us all about neurological stuff. (?) My baby cousin is studying pharmacy – she is seriously so super smart. I am so proud of her. And once she is done studying, since we share a love of cooking, I am sure she will try her hand at this beautiful meal I prepared tonight. Good luck on your test, baby girl! This meal is dedicated to you.
Stuffed Acorn Squash
recipe adapted from Sunny Anderson
1 acorn squash, halved 1 tbs extra virgin olive oil
salt and pepper
1/4 lb ground beef
1/4-1/2 tsp red pepper flakes
1 clove garlic, minced
1/4 cup diced yellow onion
1/8 tsp paprika
1/8 tsp pumpkin pie spice
3 sage leaves, minced
handful of baby kale
salt and pepper
1/4 cup shredded cheddar cheese
breadcrumbs for sprinkling
Cut the squash in half down the stem, Scoop out the seeds inside. Drizzle with oil and sprinkle with salt and pepper. Roast on a pan in a 350 degree oven for about 30-40 minutes, until the flesh is fork tender. Let cool.
In a saute pan, begin cooking the chop meat sprinkled with the red pepper flakes, salt and pepper. Add the onion, garlic, paprika, pumpkin pie spice, and sage. Cook for about 7-8 minutes until the meat is browned and onion is softened. Add the kale and cook through.
In a separate bowl, scoop out the flesh of the squash leaving about 1/4 inch still in the skin to keep a mold for stuffing. Add the meat mixture to the squash. Add the cheese and mix. Stuff the squash with the mixture. Sprinkle the breadcrumbs on top.