We had Halloween

Another post without pictures, because I'm lazy and I don't know where the fancy camera is. Oh well, I don't know how to use it anyhow. It would have been nice to show you some of today, though! Carved pumpkins, autumnal decor (on a clean counter) and a fantastic harvest dinner. Here is what I did:

Let's call it "Acorns and Apples"

3 acorn squash

2 Tbs. olive oil

1 tsp. butter

3 garlic cloves

1/2 large yellow onion

3/4 Lb. Italian sausage

2 medium red apples

3 stalks celery

1 C. fresh plain bread crumbs

1/2 C. Parmesan cheese, plus more for sprinkling

6 slices fresh soft bread

Room temperature butter, to serve

Preheat the oven to 350 degrees. Slice the ends off the acorn squashes, then cut the squashes in half (perpendicular to the ridges) and scoop out the insides. Place them hollow side down in a large, lightly greased baking dish (rub a little oil on the bare ends if you like, to keep them from burning--it really does nothing besides keep them looking pretty, and you won't even see that side when serving). Bake for 40 minutes. Keep the oven on.

Heat the olive oil and butter in a large saute pan over medium heat. Meanwhile, finely chop the garlic and onion. Add these to the hot pan and stir to soften. Add the sausage and break it into small chunks. Dice the apples and celery, make bread crumbs if you need to (a hunk of bread popped into the blender for a minute does the trick), and grate the cheese. Add apples and celery to the saute pan and stir to soften. Turn heat to low and mix in the cheese and bread crumbs.

Turn the squashes so the hollow sides face up, and fill them with the sausage mixture. Grate a little more cheese over each one. Place the pan in the oven and bake for another 20 minutes.

Toast the slices of bread and butter them.

Serve the baked, stuffed, deliciously flavorful acorn squash halves with hot toast. Enough for 6.

I liked this meal because, well, so many reasons! Acorn squash cooked any way makes me happy, but it was good to take a break from the cinnamony dessert version. The comfort of an honest, simple baked stuffing is tangible. And a side of toast! Perfect.