Today, I finished up a parasol that's been sitting around partially completed for several weeks. It's one of the brown pagoda-style ones again, accented in brown and green. Since I finished it so late, we'll have to make do with indoor flash pictures.
In between sewing, I was making one of my favorite fall dinners - stuffed squash. I don't know what the name of this particular variety is, but it's one of my favorites. It's about the size and shape of acorn squash, but has alternating bands of yellow and green.
Two squash, of the variety shown in the picture above
4 teaspoons olive oil
1 medium-large sweet yellow onion, diced
2 tablespoons butter
two large apples, cored, peeled, and diced
4 hot sausages, cut into 1/4" to 1/2" pieces
1/4 cup brown sugar
1 tablespoon cinnamon
Preheat oven to 400
Cut squash in half and remove seeds. Brush insides of each half with 1 teaspoon of olive oil.
Place squash in large glass casserole dish. Add water to cover the bottom of dish and cover with aluminum foil. Bake for 25-30 minutes, until squash is soft and can be scooped out of shell.
Prepare stuffing while squash is cooking
Melt butter in large saute/frypay. Add onions, saute till softened, stirring occasionally. Add sausage and apples. Cook for an additional 5-10 minutes, then add brown sugar and cinnamon. Cover and cook till squash timer goes off.
Remove casserole dish from oven. Using oven mitt to hold each squash half, scoop out cooked squash into stuffing. Mix thoroughly, then scoop back evenly into squash shells. Recover casserole dish with foil and cook for additional 20 minutes.
Remove from oven and let cool for approximately 15 minutes before serving. Goes excellently with a good chardonnay.
Now I'm hungry again, dangit!