Apple Acorn Squash

 

Hooray for the magic of Fall as it has arrived here in New England!  I feel so fortunate to be able to experience such beauty!  The trees are all in full glory of reds, yellows, oranges and golds.  And at least once every day this past week I have seen and heard flocks of geese flying south for their winter homes.  All signs of the crisp and warm season of Fall that has gently settled into our lives for the next couple of months.

 

In my effort to embrace and welcome Autumn I choose a lovely recipe of Apple Acorn Squash to share you today.  I discovered this recipe from a beautiful lady named, Bean who writes, creates and photographs for her blog called, Without Adornment.  I was given the opportunity to explore Without Adornment this past month as it was my September assignment through the Secret Recipe Club.  For those of you that prefer to stay away from gluten by choice or even necessity Bean's blog is a must for you to check out. All of her recipes are gluten free unless otherwise noted.  And they look fabulous! Along with all of her beautiful recipes, Bean shares stories of her adventures in life with her hubby along with her talented creations of cakes.  Gorgeous, gorgeous cakes! Along with her adventures and recipes she also has a beautiful gallery of her photography. Such a talented lady I say!

 

 

I was delighted with how my Apple Acorn Squash came out.  Completely easy to put together.  Completely delicious! And oh yes, completely Fall.

I did add a little butter along with salt and pepper to this recipe.  They can easily be omitted if you wish to stay clear of extra fat or sodium.

 

 

 

 

 

Apple Acorn Squash

recipe slightly adapted from Without Adornment

 

1 Acorn squash

2-3 apples, peeled and sliced  

2 Tbsp brown sugar

1 tsp cinnamon

1-2 Tbsp butter

salt and pepper

 

 

Preheat oven to 375.  Cut squash in half and then scoop out seeds. Season each half with salt and pepper if you wish along with a pat of butter.  Toss apple slices with brown sugar and cinnamon and then carefully spoon into each of the squash. Another pat of butter can go onto of the apple pile if you are so inclined.  Place squash halves in a baking dish with just enough water to cover the bottom of the dish.  Cover with tinfoil and bake for 45 minutes or until squash is done.  Enjoy!

 

 

 

Happy Fall!  And Happy, Happy Apple Acorn Squash baking!

WINNER is announced and a LOVELY PD Gelatin Salad

OMHappiness!!!!  The WINNER has been chosen for the yummy True Nuts give-away! 

I'm delighted to announce that the #10 comment on my give-away post has been drawn from random.org.....YES, the lovely Ingrid of Baseball, Baking and Books has been chosen! Congrats Ingrid!  I will be contacting you soon to get your home address to mail away your yummy nuts.  :-)

Along with my happiness over Ingrid winning The True Nut give-away I'm delighted to share with you a very special recipe.  Special in what way you ask? Well, let's just say that I have finally come across a PD (Paula Deen) recipe that does NOT contain butter.  That's right NO butter exists in this recipe from the sweet southern gal we all love.  I know, I know this may not really be fair because the recipe I'm about to share with you is a gelatin mold salad so why would it even be possible for butter to be an ingredient in it?  Just wondering....have you ever heard of a gelatin mold that has butter in it?  Me neither (so far).  But the reality of this d'lish gelatin salad mold that PD created is that it has a lovely nutty cream cheese filling that could easily have a little butter added to it......but PD held herself back and didn't do it!  I'm proud of you girl! ;-)

I made this gelatin salad for Turkey Day.  It was a BIG hit and it was easy to put together along with wonderful flavors from the combination of pineapple, cranberry and raspberry.   I will definitely be making this recipe again....most likely for Christmas dinner.

Cranberry Pineapple Gelatin Salad

(recipe from Paula Deen)

Ingredients:

2 (3oz.) packages raspberry gelatin

1/2 envelope unflavored gelatin

1 cup boiling water

1/2 cup cold water

1 (8oz.) can crushed pineapple in its own juice

1 (15oz.) can whole cranberry sauce

1/4 cup finely chopped walnuts (optional....I didn't add these)

Filling Ingredients:

1 (8oz.) package cream cheese, softened

1/4 cup powdered sugar

2 Tbsp whipping or heavy cream

1/4 cup chopped walnuts

Directions:

1. Spray a 4 cup gelatin mold or a 9x9 square pan with non-stick spray.  Set aside.

2. Combine 2 boxes of raspberry jello and non-flavored gelatin in a glass bowl.  Add in 1 cup boiling water...

 and stir with a metal spoon until the gelatin is completely dissolved - about 2 minutes of continual stirring.

3. Stir in 1/2 cup of cold water.

4. Add the crushed pineapple (and it's juice) along with cranberry sauce and chopped nuts (if you wish).....

  Stir well with a metal spoon until all ingredients are completely incorporated.

5. Pour mixture into prepared mold....

  Cover with plastic wrap and refrigerate until firm - at least 4 hours (or overnight as I did).

6. Make filling by combining softened cream cheese, powdered sugar and whipping/heavy cream....

  Beat until smooth with a hand held mixer.  Add in chopped nuts and mix to combine. Set aside.

7. About an hour before serving gelatin salad remove from refrigerator and invert onto a serving platter.  Allow to sit at room temperature and the mold will release itself and come clean from the mold. 

8. Once gelatin has been removed from mold gently fill or top with filling....

Yummy!  What treat of a gelatin salad!

Happy Pineapple-Cranberry Gelatin Salad Making!

Perfect Potatoes au Gratin

What a scrumptious dish!  A couple of weeks ago I made this recipe for Easter dinner along side the ham as one of the side dishes. 

It is EASY to make.  Easy to EAT.  Easy to LOVE. And EASY to want to make it AGAIN!!!

Once again, one my "Queen's of Cooking" (QOC) - The Pioneer Woman - was who I discovered this recipe from.  I seriously worship this woman.....if you haven't discovered that already.  :-)

Perfect Potatoes au Gratin

(recipe has been adapted from The Pioneer Woman)

Ingredients:

4-5 whole Russet potatoes, scrubbed clean

2 Tbsp butter, softened

1 1/2 cup heavy cream (I used 1/2 and 1/2)

1/2 cup whole milk (I used 2%)

2 Tbsp flour

4 cloves garlic, crushed or minced

1 tsp salt

freshly ground pepper, to taste

1 cup sharp cheddar cheese, freshly grated

Directions:

1. Preheat oven to 400 degrees F.

2. Smear softened butter all over bottom of baking dish (2 qt baking dish or a pie pan).

3. Slice potatoes, then cut in slices and forths.  Place in a bowl of water as you cut them so that they don't get brown....also a great way to decrease the starch in them.

4. In a medium bowl, whisk together milk, cream, flour, garlic, salt and pepper.

5. Place a 1/3 of the potatoes in the bottom of baking dish.  Pour a 1/3 of the cream mixture over the potatoes.  Repeat 2 more times, ending with the cream mixture. 

6. Cover with foil and bake for 30 minutes.  Remover foil and bake for an additional 20 minutes, or until potatoes are golden brown and bubbling. 

7. Add grated cheddar cheese to the top of potatoes and bake for another 3-5 minutes, until cheese is melted and bubbly.

8. Allow to stand for a few minutes before serving by the spoonful.

Deeeeelish!

Happy Perfect Potatoes au Gratin Baking!

~avril :-)

*This recipe has been linked to Mommy's Kitchen -  for "Potluck Sunday"*