I had to stop at Tuttles Red Barn on Saturday to buy the squash and apples for Stuffed Butternut Squash (recipe below). I noticed they had started picking their sweet corn. I decided I would buy some for dinner tonight. When I went there today to buy the corn they had their home grown tomatoes in the store. I decided to make Insalata Caprese to have with the sweet corn. I bought two tomatoes, mozzarella cheese and a red onion. At the grocery store I snipped some fresh basil for the salad. Don't these fresh ingredients look yummy?
Here's the rest of this week's menu:
- Wednesday: Grilled Sirloin, Insalata Caprese, Corn on the Cob
- Thursday: Shepherd's Pie for me (DH has poker)
- Friday: Ham Steak, Mac and Cheese, Cole Slaw
- Saturday: Dinner in Boston (we are going to the Neil Diamond concert at Fenway Park)
- Sunday: Pork Chops and Brown Rice, Romaine Salad
- Monday: Spaghetti and Meatballs (I'm going to try Candace's recipe), garlic bread
- Tuesday: Frozen meal for me (Tuesday's are guy's night and I'm home alone)
Here is my favorite fall recipe: Stuffed Butternut Squash
Cut a butternut squash in half and clean out the seeds and pulp. Lightly oil a baking pan and the cut side of the squash. Place the squash in the pan, cut side up and cover with foil. Bake at 375 for 45 – 60 minutes or until squash is done. Remove squash from oven, but leave oven on.
While squash is cooling, brown 8 ounces of sausage in a medium skillet. (I usually mix half hot and half mild sausage) When sausage is lightly browned add one tart peeled and chopped apple to the sausage. (I usually use a Granny Smith apple). Cook 3 –4 minutes until apple is lightly browned and soft. Lightly scoop the squash out of the skin, leaving enough of the squash to keep the shell sturdy. Add the squash, 2 tablespoons butter, 1 tablespoon brown sugar and a dash or two of sage to the sausage and apples. Lightly mix the ingredients together without breaking up the squash.
Scoop the stuffing into the butternut squash shells. Top with a few small pats of butter and about 1 tablespoon of brown sugar. Put the squash back in the oven and bake for another 15-20 minutes until the butter is melted and the stuffing is golden brown.
Let cool a few minutes before serving.
If you make this recipe, I'd love to know how you like it.
Thanks for stopping by!