Hi again from Lake George, New York! Tomorrow is our last day here before we begin heading back. On Sunday we will take the train again, this time getting off at Penn Station, and spending the evening and Monday morning in the city. From there we fly back to Denver.
It’s been such a great trip! We have had so much sunshine and blue skies—which remind me of home : ) The leaves here are all yellow, and lots have fallen along with pine needles which have turned marigold. The fallen yellow leaves and marigold pine needles line the sides of the road, and around the cabin they cover the road completely. It looks magical.
Tonight I made a really simple stuffed acorn squash for dinner. None of the pictures came out well, so that’s why I didn’t include one. But I wanted to share the recipe anyway.
Stuffed Acorn Squash
Put two acorn squash into a large crock pot with about two cups of water.
No need to poke or cut the squash at all.
Cook the acorn squash in the crock pot for a few hours, or until they are just tender.
Allow them to cool, slice each in half, scoop out the seeds, and set them in a lightly greased baking dish. Sprinkle each with sea salt.
For the filling:
about 1 pound of ground Sweet Italian sausage
about 1 pound of sliced mushrooms
1/8 tsp sea salt
Add the cooked sausage and mushrooms to a bowl.
about 1 & 1/2 cups of Bob’s almond flour
1/2 cup raisins
2 tbsp apple cider
1/4 tsp cinnamon
1/8 tsp ground cloves
sea salt (to taste)
a few cranks of fresh pepper
Combine the filling ingredients and add them to the cooked acorn squash.
Bake at 375 for about 25 minutes.