Stuffed Acorn Squash

Winter is here and that mean lots of soups and hearty warm meals, so we made a stuffed acorn squash which was warm, heary and had some vegetable aspect to it as well! We kind of mixed a couple recipes..

First off we made a stuffing, we took a recipe from bon appetit and then added some vegas sausage to it for more flavor and some meat:


STUFFING *Add in the sausage (we used vegan but you can use any) with the onions and celery

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 3 cups chopped onions (about 1 pound)
• 2 cups chopped celery (4 to 5 stalks)
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh sage
• 2 tablespoon chopped fresh marjoram
• 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
• 2 large eggs
• 1 1/2 teaspoons fine sea salt
• 1 teaspoon coarsely ground black pepper
• 1 cup (or more) low-salt chicken broth

Preparation

• Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. DO AHEAD Can be made 1 day ahead. Transfer to bowl, cover, and chill.
• Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
• Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
• Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

Once the stuffing was made, we set aside to leave for the night.

The next evening, we cut the acron squash and scooped out the seeds and microwaved in a pan of water for 5 minutes. Then we coated the squash with butter and filled with the stuffing and baked for 15-20 mintues on 350.

Thankful 29 and 30

Feeling extra thankful these past few days so I have lots to post on the subject

I am thankful for these snuggly rainy days

I am thankful for my job

I am thankful for my apartment

I am thankful for my big cozy and warm bed

I am thankful for breakfast burritos at work this morning

I am thankful to see old friends last night

I am thankful that we are finally doing a bachelorette in Vegas

I am thankful for country music to make my Friday more enjoyable

I am thankful for the weekend

I am thankful for the snow that Tahoe is getting this weekend

I am thankful for surviving a crazy day yesterday

I am thankful for many good friends

I am thankful for my rain boots

I am thankful for puddles to jump in

I am thankful for the pitter patter of the rain on the roof



Thankful Day 28

28. I am thankful for this stormy day, it makes me happy to snuggle up and work and it means lots of snow in Tahoe!

Thankful Catch-Up 22-27

22. I am so thankful for an easy and fast drive home to spend Thanksgiving with my family

23. I am thankful to get back out on the ski hill

24. I am thankful for a gorgeous day on the ski hill and a delicious lunch in the sun

25. I am thankful for a nice ski day with my dad and then a nice day with my family and dinner before I had to get back to my life in San Francisco

26. I am thankful for a work from home day that helped me to get caught up on life and work at the same time

27. I am thankful I was able to get my car permit dealt with easily and no longer have to worry about it, I am also thankful for Kaplan who is going to help me to do well on my GMAT test

Thankful Day 21

I am thankful for the beautiful day we have in SF today, I am also thankful I get to have two extra days off this week and I am thankful to go see my family this weekend! (My crazy family I may add) 

Linny's Cheesy Broccoli Casserole from Friendsgiving Cooking Club

Cheesy Broccoli Casserole

 

2 pkgs (chopped frozen broccoli)  - or – 2 bags of frozen broccoli crowns

2 cans of cream of mushroom soup

½ cup shredded cheddar cheese (I use more)

¼ cup milk

½ cup mayonnaise

 

Topping:  ½ cup melted butter

Dry bread crumbs

 

Cook (microwave) broccoli according to package directions.  Arrange cooked broccoli on bottom of glass Pyrex dish (9 ½ x 13)

 

In separate bowl combine:  cream of mushroom soup, cheddar cheese, milk, and mayonnaise.  Stir until mixed.

 

Pour the soup mixture over the broccoli.

 

Next, melt the butter for the topping.  Pour enough dry bread crumbs into the melted butter to create a consistency similar to a graham cracker crust. (Sprinkle the crumb topping over the casserole. 

 

Bake @ 325 degrees for 40-45 minutes until bubbly

Thankful Day 20

Today I am thankful for the rainy day that makes me smile and I am thankful my lovely co-workers that make the day better