It's Fall Y'all

What's your favorite season? I have to admit that mine is the summer. One reason is, I was born in July and the second, I love the summer produce, the lightweight clothing and the longer days. Don't get me wrong, I like having all the seasons where I live, but once November comes the days get shorter, and it gets darker and colder out.  


I just came back from a spa get away weekend with my cousins in the mountains, and the foliage was really beautiful. All the fall colors of red, yellows, oranges does put me in the mood for autumn and the harvest season. The Woodhouse Spa was a nice facility. We each received a pedicure, massage and facial and it was so nice to be on the receiving end this time. 

Another reason I do like this time of year is Thanksgiving; it's my favorite holiday. I love hosting my family and anyone who will be alone for the holiday. There's no costumes required, no gift giving, just simply enjoying each others' company, the bountiful of food and giving thanks for all that we have. Every year I try and make something new and I found a tasty and festive acorn squash recipe. So I figured I'd share it with you incase you'd like to add it to your Thanksgiving menu.

WILD RICE STUFFED ACORN SQUASH​
Ingredients

• 2 Acorn Squash (makes 4 servings)
• 3 tbsp olive oil
• 1 tbsp unsalted butter
• 1/3 panic breadcrumbs (I use GF)
• 1 tbsp minced flat leaf parsley
• 1/4 tsp garlic salt
• 3 1/2 oz of shiitake mushrooms, thinly sliced
• 1/2 c thinly sliced leeks (white and light green parts only)
• 2 c chopped kale
• 1 clove minced garlic
• 1 1/2 c cooked wild rice or black rice (I like to substitute vegetable broth or chicken broth in leu of water in cooking the rice to add more flavor)
• 1/4 c dried currants
• 1 tbsp low sodium soy sauce (I use coconut aminos)
• 1 tbsp honey
• 1 tbsp sherry vinegar

Directions:

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper
2. Cut squash in half lengthwise and remove seeds. Drizzle 1 tbsp olive oil and season with salt and pepper. Place cut-side down on the lined baking sheet and bake until tender, 25-30 min. Leave the oven on at 400.
3. Heat the butter and 1 tbsp of olive oil in a large skillet over medium low heat until the butter is melted. Add the breadcrumbs and increase the heat to medium hight and stir constantly until the breadcrumbs begin to turn golden brown. Stir in garlic salt and parsley. Transfer to a bowl.
4. Wipe skillet clean. Heat the remaining 1 tbsp olive oil over medium heat. Saute the mushrooms and leeks until tender, 5 - 6 minutes. Stir in kale and garlic and cook until kale wilts. Stir in rice, currants, soy sauce, honey and vinegar and season with salt and pepper.
5. Scoop some of the mixture into the cavity of each acorn squash half and top with breadcrumbs. Bake until heated through 25-30 minutes.                                                                                                                                                            Enjoy and Happy Thanksgiving!! 

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