Saturday, October 11, 2014

Sausage-Stuffed Acorn Squash

Monday 6 October

On Saturday we purchased a single acorn squash from the Farmers' Market.  Dora, as usual, was very interested, and chewed on the stem a couple of times, though she didn't dig into it with the enthusiasm she reserves for thorny pineapple leaves.  She is really a very strange cat.
Anyway, we pre-baked the halved squash ahead of time on Sunday, so that we could easily stuff it on Monday.  We reverted to our beloved NY Times Cookbook recipe, using Charles Bare's sausage, which needs no spice, just fresh chopped sage.  
This makes us know it really is autumn.

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