Wednesday Menu and a Favorite Fall Recipe

I do my grocery shopping on Wednesday which means my weekly menu runs Wednesday to Tuesday. I decided to start sharing our weekly menu as many bloggers do. I confess I'm not always a frugal shopper. DH and I enjoy eating and if we didn't eat at home, we'd be eating out more (and spending more) to satisfy our "foodie" selves.

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?

They look even better made into the Insalata.

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)

This is the view I have from my kitchen island to my new office area. Tonight I thought it would be perfect if I could get my baseball and football games on my computer. Then cooking and cleaning the kitchen would be even more fun than it is now. I suppose I could play DVDs if I wanted to do that. I'm starting to live more in my kitchen and office area and I think I like it.
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!
Sweet P