do you ever get really excited about something and then someone comes along and bursts your excitement bubble?
or doesn’t even really burst it but rather just makes it droopy like a 3 day old balloon?
yeah… that happened this morning.
see i was reeeeeeeeeeeeeeeeeeaaaaaaaaaaaaaaalllllllllllllllllyyyyyyyyyyy excited that it was finally getting “cold” here. and by cold i mean it’s in the 60s for a high and 30s at night. i’m sure i don’t need to repeat myself in the fact that i don’t like the heat. so needless to say, this drop in temps means i’m one happy girl.
and then i got the text this morning.
see cailan has moved to the chicago area and they apparently got their first snowfall. cue my bummer.
and before everyone gets all worried about it… honestly, she didn’t really deflate my bubble. just made me incredibly jealous that she gets to see actual seasons and i don’t. believe me, my cool weather bubble is bobbing around ever so happily around the ceiling so…
i hate the heat.
but since we’re having a cool weather snap, i figure it’s a good time to share a fall dinner. or at least what i would call a fall dinner since acorn squash is a winter squash…
so i’ve been trying to branch out and try new veggies since i’ve discovered i don’t exactly hate them. they just have to be cooked right. and i figure that what better way to try acorn squash than to stuff it with stuff. and it turned out fantastic. i originally made it before i left for orlando thinking i could eat about a dozen meals in 3 days (duh, i couldn’t) but i’ve made it again since then. and that’s saying something.
stuffed acorn squash
- 2 small/medium acorn squash, about 2 lbs total
- 1/2 lb ground turkey
- 1 tbs olive oil
- 2 small carrots, chopped
- 1 small onion, chopped
- 2 stalks celery, chopped
- 1/2 c white wine
- 1 1/2 c cooked wild rice
- 1/2 c toasted pine nuts
- 1/2 c toasted silvered almonds
- 1 tsp dried oregano
- preheat oven 400F.
- cut each squash in half lengthwise. scoop out the seeds. if the ridges on the squash sides are making each half sit a little wonky, just slice a little off so each half sits well.
- saute the ground turkey over medium heat until cooked through. remove the meat and add the oil. saute the onion, celery and carrot until softened. deglaze with the wine.
- return the turkey to the pan. add the rice, pine nuts, almonds, oregano, salt and pepper. stir constantly until the mixture is heated throughout. remove from the heat and divide the mixture evenly among the squash.
- add the squash to a 9″ x 13″ baking dish. cover the squash with aluminum foil and let cook 45 min. remove the foil and bake an additional 15 min or until the squash is tender.
so you could totally use the ground pork alton calls for in the original recipe or even sausage would be delightful. i like to pretend that using ground turkey makes it healthier.
so is it snowing/cold by you?
recipe adapted from: alton brown