It tastes like fall! :)

I babysat for a family this fall who payed me in organic vegetables  It was so wonderful, and such a blessing. We saved so much money on groceries! Last Thursday was the last day. :( But I have a LOT of squash left! I love trying new recipes, and having so much squash forces me to be creative to avoid monotony.

Tonight, it was baked acorn squash and apple and cheddar stuffed chicken. It was so amazing!! It tasted like fall right there on my plate. My husband loved it, and couldn't get enough of the smell of the baked acorn squash. He said "They need to bottle this smell!"

Next time I'll take my own photos, but I didn't think about it tonight. So I'll just post the photos from recipes I found online. :)



Baked Acorn Squash (from allrecipes.com)

INGREDIENTS:

2 acorn squash, halved and seeded salt and pepper to taste 1/4 cup butter, diced

6 tablespoons firmly packed brown sugar 1/2 teaspoon ground cinnamon

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Place squash in a shallow baking pan, cut side down.
3.	Bake in preheated oven for 30 minutes, or until tender.
4.	Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
5.	Bake for 20 minutes more.

This recipe says to only bake it for a total of 50 minutes at 350, but I think you need to cook it a lot longer. I'd try at 400 for an hour and see if that cooks it better, otherwise add some more time. I had to microwave 1/2 of a squash for 5 minutes for it to be tender.


Apple Stuffed Chicken Breast (also from allrecipes!)

INGREDIENTS:

2 skinless, boneless chicken breasts 1/2 cup chopped apple 2 tablespoons shredded Cheddar cheese 1 tablespoon Italian-style dried bread crumbs 1 tablespoon butter

1/4 cup dry white wine 1/4 cup water 1 tablespoon water 1 1/2 teaspoons cornstarch 1 tablespoon chopped fresh parsley, for garnish

DIRECTIONS:

1.	Combine apple, cheese, and bread crumbs. Set aside.
2.	Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3.	Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4.	Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

I replaced the white wine with water, and didn't have parsley to garnish. I never have alcohol on hand, even to cook. I always just replace it with water. Regardless, it was delicious!! And not that hard to make either!