Sheared Bliss


New New New!

That’s some of the new inventory I dropped off last week at the newly reopened Wild Yarns.  Their new location is just down the street from Coors Field and shares a space with another awesome local store, Thread.  Wild Yarns is celebrating their first week in their new location by participating in the second annual Yarn Along the Rockies yarn crawl.  There are five more days left in the yarn crawl so get out there and get some local yarn!

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Tasty Tuesday
September 17, 2013, 4:07 pm
Filed under: Food | Tags: , , , , ,

Today is beautifully warm and sunny but the last week of cold rain was a reminder that fall is coming.  Here’s a recipe that’s going to be part of our regular rotation this fall.

Stuffed Squash

  • 1 large or two small squash – something with a hard rind like a mature pattypan, acorn, or turk’s turban
  • 1/2 pound breakfast sausage – I used pork but I bet it would work well with turkey
  • 1 onion – diced
  • 1 or 2 carrots – diced
  • 2 ribs celery – diced
  • 2-3 cloves garlic – minced
  • 1 apple – peeled, cored, and diced
  • 1/2 cup beef (or chicken) broth
  • Dried sage
  • Dried parsley
  • Salt
  • Pepper
  • 1/4-1/2 cup almond flour
  • Butter
  • Molasses
  1. Preheat the oven to 400º.
  2. Cut the squash in half, scoop out the seeds, and put it in a baking pan.
  3. Melt a pat of butter in a large frying pan.  Saute the onion, carrots, celery, garlic, and apple.
  4. Add the sausage to the pan and break it up with a spoon as it cooks until it’s cooked through and thoroughly mixed in with the other ingredients.
  5. Add the broth and season with salt, pepper, dried sage, and dried parsley to taste.
  6. Sprinkle almond flour over the stuffing and mix it in until starts to soak up the broth and bind everything together.
  7. Season the squash halves with salt and pepper and put a pat of butter in the bottom of each hollow.
  8. Pack the stuffing into the squash halves, mounding any extra on top and packing it down well.
  9. Top each stuffed squash half with a pat of butter and a drizzle of molasses.
  10. Pour a little water in the baking dish and cover it tightly with foil.
  11. Bake for an hour at 400º.
  12. Remove the foil and raise the temperature to 425º.  Bake for another 10 minutes or until the tops are browned.