Week 11 - Acorn Squash, Red Onion, Celery

Maybe it was the cool temperatures this week, but for some reason I have had fall food on my mind a lot lately.  I actually made a batch of lentil soup earlier in the week on one chilly morning.  So when I saw the acorn squash in this week's bag, it brought more thoughts of autumn to me.  Now I know it is a bit early to be thinking about Thanksgiving, a favorite holiday of mine because we simply celebrate the many ways God has blessed us, but with the acorn squash, an abundance of sage and thyme in my own garden, and a package of vegan sausage in my fridge, I decided to make an apple sage stuffing to fill the acorn squash.   

When you cut open an acorn squash you will notice that it contains quite a few nice white seeds.  These should not be discarded as they taste great when they are roasted - I think even better than pumpkin seeds.  Also, they are nutritious - just 2 tablespoons have over 4g of protein and a healthy dose of vitamin K, iron and folate.  Below the squash recipe I include a quick method to prepare and roast the seeds.  

The stuffed squash is a little bit of work, but the result is worth it.  A savory, hearty entree for four that needs only a small side salad to complete the meal.  You can make the side salad and prepare the squash seeds while the squash is in the oven.  So I hope you will try this and enjoy a little foretaste of autumn.

Apple Sage Stuffed Acorn Squash

1 package vegan sausage (I used Field Roast brand Smoked Apple Sage)
2 cups vegetable broth
1 Clarion River Organics Red Onion, chopped

Most of the ingrediants you will need

6 stalks celery, cut into small dice (if you are lucky enough to still have your CRO celery from week 10 you can use that - mine was sadly gone!)
2 Tbs. fresh chopped sage or 2 tsp dried
2 Tbs. fresh chopped thyme or 2 tsp dried
6 oz. plain bread stuffing cubes (you can make your own by cubing about 6 slices of bread and toasting in the oven for 10-12 minutes at 350)
1/2 cup unsweetened applesauce
1 medium apple, peeled and diced
2 Clarion River Organics Acorn Squash, cut in half with seeds removed
Salt and Pepper

Preheat oven to 450.

Roughly chop the vegan sausage.  Lightly brown the vegan sausage in a sprayed skillet (spray skillet with a little olive oil cooking spray) breaking it up with a fork as it browns.  Set aside.

Apple Sage Stuffing

Bring vegetable broth to a boil in a covered pot.  Stir in onion, celery, sage, and thyme.  Cook, covered, for 5 minutes.  Remove from heat and stir in stuffing cubes, applesauce, apple, and browned sausage.  Add salt and pepper to taste.

Divide the stuffing evenly among the acorn squash halves pushing down on the stuffing to pack it in and mounding it across the top of the squash.  Place the halves in a roasting pan and pour water around (not on) the squash to 1 inch.

Lightly spray a large piece of aluminum foil and place over squashes sprayed side down and crimp around the edges of pan to cover pan tightly.  

Bake for 1 to 1 1/4 hours or until the squash is tender when pierced with a fork.  Serves 4 as an entree.

To Roast Squash Seeds:

Using a spoon, scoop seeds from the squash halves into a colander.

Rinse the seeds in the colander under cold water, lifting and sifting the seeds with your hands to help remove all the little squash strings (don't worry if some remain, you just want to remove the majority of them so the seeds will separate).

Place seeds on a plate to dry for a few hours or overnight.

Spread seeds out on a cookie sheet, sprinkle with salt (optional) and bake for 30 minutes at 250.  Place seeds in an airtight container.  

Week 10 - Heirloom Tomato, Poblano Pepper, Celery, Red Onion, Kale

Sometimes improvisation works best when cooking.  That is what happened when I came up with this bean salad recipe.  Looking for ways to use up a few things I still had in the pantry and the refrigerator when we were on vacation, I came up with this cool fresh salad.  It uses many of the things we received in our bags this week so it is a good one to share now.  Serve this atop a kale leaf and you've used five of your CRO items.  Yes, you can eat raw kale!  Just do it!

Summer Bean Salad

1 can red kidney beans, drained and rinsed (or substitute cooked black beans if you still have some from week 2)
2 sprigs mint, leaves only, chopped
1 sprig rosemary, leaves only, chopped 
1/2 Clarion River Organics poblano pepper diced (taste pepper first - make sure it is mild!  Otherwise, use a regular green pepper)  
1 stalk Clarion River Organics celery, diced 
2 scallions, chopped
1 slice Clarion River Organics red onion, diced
1/4 cup shredded carrots, 
1 Clarion River Organics heirloom tomato, diced
1 block Wildwoods brand Teriyaki tofu, cubed (or if you have any leftover teriyaki tofu from the week 10 recipe: Teriyaki Tofu with Mango Salsa)
4 large Clarion River Organics Kale leaves (cut off toughest part of stem at bottom)

For the dressing: 
2 Tbs fresh lemon juice 
1 Tbs olive oil 
1/2 tsp raspberry white balsamic vinegar (or any balsamic vinegar)
1/2 tsp dried thyme
1/2 tsp dijon mustard 

Combine all salad ingredients except kale in a bowl.  Whisk together all dressing ingredients and pour over salad.  Toss to combine.  Place one kale leaf on each plate and spoon some of the salad onto each leaf.  Serves 4.