Seasonal Offerings

"All at once, summer collapsed into fall." by Oscar Wilde 

 HAPPY FIRST DAY OF SEPTEMBER 

Enjoy a sneak peek at next week's Seasonal Plate Food Column submisssion

Baked Acorn Squash with Apples, Rice, Zucchini, and Chicken Sausage  

Sweet and savory flavors enhance this early autumn dish. It's the perfect seasonal offering for two though ingredients can easily be increased for more servings. 

Cook's Notes: Some preplanning is necessary for this recipe. The filling for the acorn squash can be made early in the day as a timesaver as well as brown or wild rice. Recipe adapted from Real Food Magazine Lunds and Byerlys 

Step One-Roasting Squash

Maple Roasted Acorn Squash
Servings: 2 

Preheat oven to 400 degrees.
Ingredients:

• 1 acorn squash (cut in half and scooped clean)
• 1/2 teaspoon apple pie or pumpkin pie spice mix, divided
• 2 teaspoons maple syrup, divided
• 2 teaspoons butter, divided 

Directions:

• Place the acorn squash halves in a baking pan with the cut sides up.
• Place 1 teaspoon maple syrup and 1 teaspoon butter into each acorn squash half. Sprinkle each half with spice and then cover with aluminum foil.  Roast for 30 minutes. Remove the foil and roast until tender, about 30-45 minutes.
• Before adding filling be sure to drain any buttery liquid from the acorn halves.

Step Two- Squash Filling

Ingredients:

• 1 tablespoon olive oil
• 2 links of chicken apple sausage cut into bite-sized pieces
• 1/2 cup sweet onions, diced
• 1/2 apple, diced bite-sized pieces
• 1/2 cup diced mini sweet peppers yellow and red combination 
• 1 cup cooked brown or wild rice
• 1/2 cup diced bite-sized zucchini 
• 1/2 teaspoon of each dried thyme and parsley
• 1/4 teaspoon dried sage
• 1 cup from a package of 5 Italian cheeses. reserve 1/4 cup

Directions:

• Make rice and set it aside.
• Sauté in oil sausages, onions, peppers, apples, zucchini, and spices. 
• Add in rice and cheeses, mix well. 
• Divide filling ingredients between each acorn half.
• Bake uncovered at 375 degrees for 15 minutes. Sprinkle with reserved cheese and bake 5 minutes longer. 

Puff Pastry with Almond Filling 

Recipe filling serves 4.

Ingredients:

• 1 box puff pastry shells (Pepperidge Farm) you will need 4 from the box
• Heavy cream, 1 cup
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Suggested optional toppings-fresh fruit, toasted coconut, crushed almonds

Directions:

• Beat cream, powdered sugar, and extracts until stiff. Refrigerate mixture for 30 minutes. 
• Bake 4 shells on a baking sheet for 18 minutes at 425 degrees. 
• Cool 2 minutes and gently remove tops.
• Fill shells with almond cream and add preferred toppings. Serve immediately.