stuffed acorn squash

ACORN SQUASH STUFFED WITH WILD RICE, HAZELNUTS AND FRESH CRANBERRIES

Ingredients

• Scant 1 c cooked brown rice
• 1 large acorn squash, cut in half, seeded
• 1 tablespoon butter
• 1 medium onion, chopped
• 1 teaspoon ground dried sage leaves
• 3 tsp lemon juice
• scant 6 oz (or scant 1 c.) fresh or frozen cranberries, thawed
• 1/4 cup chopped toasted hazelnuts

1. Cook the rice, if uncooked.
2. Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on sheet. Bake about 25 minutes. Remove from oven. Reduce oven temperature to 350°F.
3. While the squash bakes, melt butter in large skillet over medium heat. Add onions; sauté until very tender, about 15 minutes. Add sage and ¼ tsp salt (if butter is unsalted); stir 2 minutes. Add rice, cranberries, and lemon juice; stir until mixed. Mix in hazelnuts. Season with salt and pepper.
4. Divide rice mixture among squash halves. Place upright on baking sheet. Bake squash until cranberries are split and filling is hot, about 20 minutes. [we baked them uncovered but you could cover with foil if you want.]

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pumpkin muffins

Here's a picture of some tasty pumpkin muffins. You can see that we cooked the muffins in two muffin tins that are different shapes. The recipe is from the King Arthur Flour Baker's Companion cookbook. The original recip calls for chocolate chips, but we left them out. We also substituted baking powder for baking soda because we used up all our baking soda when making pretzels. They still turned out well and were very moist.

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Jack-o-lantern

This is a repeat of a Jack-o-lantern design I came up with in high school, with the added effect of removing the pumpkin skin over the firey pupils.

How is this related to food? Well, we roasted the pumpkin seeds.

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