Sausage & Apple Stuffed Squash

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This dish just screams fall to me! The squash, the apples, the herbs. Made me want to curl up on the couch with a blanket and a glass of wine, which is exactly what I did right after eating this πŸ™‚ For the presentation that you get with a stuffed squash, the prep and hands-on time is relatively easy. This makes a great dish on it’s own for dinner, or as a side dish for a dinner party. You could even use a roasted acorn squash to serve your Thanksgiving stuffing, if you really want to get crazy! The other great thing about this recipe, you can easily change up the ingredients that you put inside to tailor it to your own diet or tastes. Add some grains, like cooked rice or quinoa, remove the dairy, change the meat to chicken sausage or add beans for protein instead. The possibilities are endless. So get creative and let me know if you try any substitutions. I’d love to hear about it!!

Sausage & Apple Stuffed Squash
3 Acorn squash
2 Tbsp olive oil
Salt & pepper to taste
1 lb ground pork sausage
1 Granny Smith apple, peeled & diced
2 celery stalks, diced
1 medium yellow onion, diced
1 Tbsp rosemary, chopped
1 Tbsp thyme, chopped
1/2 cup + 3 Tbsp shredded sharp white cheddar cheese

1.Β  Preheat oven to 400Β°F. Prepare squash by cutting 1 1/2″ off top and use a spoon to scrape out seeds. (If you want to keep the squash tops for decorative purposes, set them aside until step 5, otherwise, discard them.) Once the inside is clean, cut approximately 1/2″ off the bottom to create a flat surface, trying not to puncture through the bottom of squash into center opening, if possible. (If you do puncture, it will still work, you’ll just need to use a non-slotted spatula when moving the squash from baking sheet to plate to avoid losing the filling.)
2. Use a brush to coat inside of squash in olive oil and sprinkle with salt and pepper to taste. Place squash on baking sheet and roast in oven for 1 hour.
3. While squash is roasting, prepare the filling. In a skillet or deep frying pan, brown the sausage over medium heat until no pink remains, approximately 10 minutes, stirring occasionally. Once browned, remove sausage to a plate using a slotted spoon, leaving grease in frying pan.
4. Add onion and celery to frying pan and cook until they begin to soften, approximately 3 minutes, stirring occasionally. Add apple, cook an additional 3 minutes. Add cooked sausage, herbs, 1/2 cup cheese and salt & pepper to taste, stir to combine and remove from heat.
5. When squash is finished roasting, remove baking sheet from oven. Spoon the filling equally into the squash and sprinkle with remaining cheese. (If you are serving with squash tops, place tops on baking sheet at this point.) Place baking sheet back in oven and roast for an additional 15 minutes. When finished, remove from oven and serve.

Enjoy!

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Fall Home Tour

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We officially have a walking baby!! Landon has been taking a few wobbly steps each day but last night he walked all the way across the living room! It was cute, exciting and terrifying all at the same time πŸ™‚ With each new milestone comes a whole new stage of unexpectedness (I’m going to pretend that’s a word).

With this milestone has come the 12 month sleep regression. Landon has been waking up at 5:30 every morning for about a week now. Now that he’s walking, he should go back to his normal sleep pattern soon. This morning he woke up at 6:00 but then fell back asleep until 7:30. Hopefully, with a few days of practice walking under his belt, we’ll get back to normal.

I spent the weekend cleaning the house and shooting my fall dΓ©cor so that I could put a little home tour together for you. It’s later than I wanted to have this post done but, better late than never?? I’m loving everything I added this season and I tried to keep things simple, not too busy. I stuck to a bit of a pumpkins and galvanized metal theme with all of my pumpkins being from Michaels and all of my greenery being from Ikea.

I hope you guys enjoy the inspiration! And I’m already thinking about what I want to do for Christmas and my hope is to get it done and posted EARLY so that you can have some inspo in time for your own decorating!

Happy decorating πŸ™‚

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Apple Chips

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It finally feels like fall! Like everyday fall, not just a day here and there. I’m going to revel in this for a while because I’m sure it won’t be long before I’m cursing all the rain. Not happy in, not happy out, ya know?

We spent the morning at a cute little pumpkin patch farm, complete with hay rides, pony rides, tractors, slides and fresh made pumpkin spice doughnuts! I mean, sign me up! Especially the donut part πŸ™‚

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Landon is so intrigued by everything these days, this fall and holiday season is going to be so fun exploring with him.

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He seemed to like the cows the most and it was pretty cute to hear him say “mmmm” when I asked what sound does a cow make πŸ™‚

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Ok, apple chips. So easy! They take a little time but the hands-on time is nothing and they make such a great fall snack. I literally can not stop eating them.

Apple Chips
1 apple
1 tsp cinnamon

1. Preheat oven to 250Β°F. Slice apple very thin, approximately 1/8″ thick. I used a mandoline slicer and put it on the middle setting, not paper thin but 1 setting past that.
2. Line a baking sheet with a piece of parchment paper, lay apple slices on parchment paper in a single layer. Sprinkle apples with cinnamon on both sides.
3. Bake apples for 2 1/2 hours, turning once halfway through baking time.

See?!?! So easy! The more baking sheets have, the more you can bake at a time. I was able to fit 1 apple on each XL baking sheet.

Enjoy!

Inspired by…Fall

I don’t know why I’m so excited about fall this year…I am usually dreading the end of summer…maybe it’s just being in our home for a couple years now and being in more of a cozy, nesting mode?? Whatever it is, bring on fall!
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