Sausage & Apple Stuffed Acorn Squash
Makes 4 servings
2 small acorn squash
1 tablespoon olive oil
For the filling1 pound sausage
1 onion diced
1 apple diced
1 stalk celery minced
2 cloves garlic minced
1/2 teaspoon salt
several grindings black pepper
1 tablespoon fresh sage chopped (or 1/2 tsp dried)
1/2 cup fresh parmesan shredded
Instructions
Preheat oven to 400 degrees.
Cut squash in half and scoop out seeds with a large spoon.
Place on a parchment lined baking sheet, cut side up.
Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 40 minutes.
While the squash cooks, add sausage into a cast iron skillet over medium heat and brown for about 5 minutes, breaking it up into small chunks.
Add in the onion, celery, garlic, salt, and pepper.
Cook for a few more minutes, until cooked through and onions and celery have softened.
Add in apples and sage.
When finished baking, remove the baking sheet with acorn squash from the oven, and set on a heat resistant surface like a stove top or trivet.
When the squash is cool enough to handle, scoop out the soft squash and add it to the skillet with the sausage and veggie mixture.
Add half of the parmesan.
Scoop the squash, sausage, and veggie mixture back into the hollowed out squash.
Top with the remaining parmesan cheese and bake an additional 15 minutes until the cheese has started melting and the filling is starting to turn golden.
Recipe from Farm House on Boone
Stewed Okra & Tomatoes
Makes 8 servings
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4-5 cups sliced fresh okra (1/2 inch thick)
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4 slices bacon cut into 1/2 inch pieces
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1 medium sweet onion diced
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3 cloves garlic minced
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1 15 oz can crushed tomatoes with basil
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1 14.5 oz can diced tomatoes OR fresh tomatoes
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1 Tbsp apple cider vinegar
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1 4 oz can diced green chiles (mild or hot)
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2 medium bay leaves
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1 1/2 tsp seasoned salt
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1/2 tsp black pepper OR crushed red pepper flakes
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1/2 tsp dried thyme OR oregano
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1 1/2 cups chicken stock
Instructions
Slice okra and set aside.
In a large 12 inch skillet cook bacon until crisp over medium-high heat. Remove bacon with a slotted spoon, reserve drippings in skillet.
To the drippings add onion. Cook over medium high for 3 minutes or just until softened and beginning to brown. Add garlic, cook for 1 minute longer.
To the onions add crushed tomatoes, diced tomatoes, vinegar, green chiles, bay leaves, seasoned salt, black pepper (or pepper flakes) and thyme. (or oregano.) Mix well, then bring to a gentle boil. Immediately lower the heat to medium-low and simmer uncovered for 10 minutes.
After 10 minutes add chicken stock and okra. Cover with lid slightly offset, and cook over medium-high for an additional 15 minutes or until the okra is tender, stirring occasionally.
Serve immediately topped with cooked bacon.
Recipe from Melissa’s Southern Style Kitchen
Fried Potatoes & Onions
Makes 6 servings
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3 pounds potatoes, sliced thin
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1 yellow onion, sliced thin
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2 to 3 tablespoons avocado oil, divided
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1 teaspoon garlic powder, optional
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1 teaspoon salt
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1 teaspoon pepper
Instructions
In a large heavy bottomed skillet (like a cast iron skillet), add 1 tablespoon of oil over medium heat.
Add the onion and sauté until the onion is caramelized, about 10 minutes.
Add a tablespoon of oil and the potatoes. Let the potatoes sit on the bottom of the skillet for about 5 minutes. Using a spatula, flip them often to help them brown evenly. Continue doing this until potatoes are cooked, about 20 minutes total. Add the remaining tablespoon of oil, if needed.
When the potatoes are almost done season with garlic powder, salt and pepper. Serve immediately
Recipe from Easy Dinner Ideas