Tag Archive | fall

Stuffed Acorn Squash: The Perfect Fall Meal

This is one of my all time favorite fall recipes. It’s really easy and pretty cheap. It’s easy to make double it or make it for one.  I love winter squash. It’s so versatile. You can bake it, saute it, puree it, fry it put it in muffins or pies. Can you tell I love it?  I should grow more of it. I only got 5 butternut squash this year. One year I grew only acorn squash in a small little garden I had. That’s it, just squash, and the one plant produced over 50 acorn squash!! Yea, I’ve never had a crop like that, actually after that I couldn’t look at another acorn squash for years.  I’m back to loving it again.  My kids love this recipe as well. I will try to remember to take a great picture of it to post here at a later date.  I’m really not good at photography and don’t intend to learn how to get better at it as I have enough on my plate.  Oh well, there is my big confession for the day.

Stuffed Acorn Squash


  • acorn squash
  • 24 oz ground pork or turkey
  • 1 c chopped celery
  • 1 c onion chopped
  • 1 tsp salt
  • 1 tsp curry powder
  • 3/4 tsp cinnamon
  • 1 3/4 c applesauce
  • 4 slices whole wheat bread cubed (3 cups)

Halve squash; discard seeds. Place cut side down, in baking dish or on a cookie sheet. Bake, uncovered, in a 350 degree oven for 50 minutes.

Meanwhile, for stuffing, in a skillet cook pork, celery, & onion till meat is no longer pink and veggies are tender. Stir in salt, curry powder, and cinnamon; cook 1 min more. Stir in applesauce and bread cubes.
Turn squash cut side up in dish. Place stuffing in squash halves. Bake, uncovered, 20 minutes more.

This works great to cook the squash early in day while prepping lunch and make the stuffing, then place in fridge. Then assemble and bake when ready to eat dinner. This feeds my family of 6 nicely.

Apple Pudding Cake with Caramel Sauce

I haven’t typed up much cause I’m about to have a baby and haven’t been cooking or quilting or pretty much anything. I wake up get kids off to school and usually go to doctor appointments. (3 per week) Then I lay down as much as I can cause pregnancy is really hard for me.  Sunday night I had rested most of the day and my sweet hubby had done the meals and I had this burst of energy. Mind you it wasn’t a lot of energy but more than I usually get lately. I wanted to bake. I had apples that really needed to be used up. They were ugly so the kids wouldn’t eat them but they were still good. So started chopping and I had more apples than I had planned so I decided to make this yummy spicy, fall cake that my mom used to make when company was coming. It’s one of my Dad’s favorites. I haven’t made it in years because it had shortening in it and it always seemed time consuming because of the cake and the sauce and the whipped cream. But really this came together rather fast even with me making up some of it as I went along. You make the caramel sauce while the cake is baking and the whip cream while it’s cooling and it’s really not hard at all. Especially if you use a mixer.

This is still a once in a while treat but has healthier sugars and fats. So much better than the original for you. I could not tell that it was “healthified.” Neither could my family they loved it and all asked for seconds.  It’s super rich with the sauce and I could eat just the cake alone and be happy.

Apple Pudding Cake with Caramel Sauce

Mix ingredients in order:

1 c sucanat
1 c organic palm shortening(I find this at TropicalTraditions.com)
4 c raw apples (chopped)
2 pasture raised eggs
2 tsp baking soda(dissolve in 2 tsp water)
1/4 tsp salt
3 c soft white whole wheat flour
2 tsp cinnamon
2 tsp nutmeg
1 c nuts, chopped (I used pecans)

Bake in a greased 13×9 pan @ 350 degrees for 40-50 minutes.

Serve warm with caramel sauce and whipped cream or ice cream. Freezes well.

Caramel Sauce

(I found this recipe for caramel apples at thenourishinggourmet.com. I haven’t tried it over apples but I thinned it with water a bit and it was great over this cake.)

2/3 c coconut sugar or sucanat
1/2 c honey
4 T butter
dash of unrefined salt
1/4 c water
2 tsp vanilla

In a small pot combine first 5 ingredients over medium heat and bring to a simmer. Once it starts to bubble on the edges, set timer for 2 minutes and stir constantly. Take off the heat and add vanilla.  Be careful with this mixture, as it can burn badly.