Ah, Fall!

I grew up having stuffed peppers with hamburger and rice as a special meal.  The idea of using food as a bowl has never left me.  Obviously, others appreciate this trend since many restaurants serve dips and soups in bread bowls.

I found a fantastic recipe a few years ago for roasted acorn squash with sausage stuffing, to my surprise, in a magazine as a sponsored ad for Reynolds Wrap.  I immediately had to make it. 

I sliced the two acorn squashes in half and removed the seeds.  I spread olive oil and salt and pepper on them before placing them on a sheet cut-side-down and covered them with, yes, Reynolds Wrap.  After 45 minutes in a 450-degree oven, I pulled out beautiful baked squash which were now ready to be stuffed with the sausage mix and reheated for another 15 minutes.

The stuffing consisted of onion, pepper, sage sausage, panko, tomatoes, parmesan cheese, herb de Provence and an egg for a binder.  The mix was delicious but “grew” and became a leftover from the meal.  This time around, I decided I would add mushroom caps to my meal so I could use the additional stuffing in this second meal. 

Believe it or not, I still had leftovers, so we are now making an egg casserole which I’ll write about in a later blog.  I guess you can say we really got our bang for the buck on this meal!

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