The Halloween Edition

I love the holidays. All of them. I love decorating and celebrating. Typically, with a holiday there is time with family and friends. While Halloween isn’t an official holiday, it is one of my favorites.I love carving pumpkins, costumes, scary movies, and all of the candy!

For the last three years, I’ve put a lot of thought into my costumes. We have a costume contest at work that pays cash money. Even two years ago, I had a second costume for a party so I wouldn’t reveal my work costume before the day of Halloween.



Moonwalks. Beetlejuice. Golden Tickets.


I’m a little bitter that I still haven’t won first place and that this year I didn’t even place. Originally, I was going to be David Bowie in the Labyrinth as the Goblin King. However, I realized that may be a bit obscure and went with Willy Wonka instead. Needless, to say this year’s loss has me already planning for next year.


On the Friday before Halloween, Scott and I enjoyed our new backyard and patio for the first time. He grilled out steaks, we ate them inside because we only have tailgate chairs at the moment. While I carved our first pumpkin (we bought one last year but never got around to carving it), he started the fire in the pit my parents gifted up last week. We then listened to music and sat on the patio until midnight. It was the perfect evening and will always be one of my favorites. He gets me.

Halloween goes hand in hand with all the fun of fall, including seasonal vegetable. So a few weeks ago I made stuffed acorn squash and promised a few on Facebook I would write up the recipe. Here is the original and below is my adapted version (because I can never follow).


Stuff Acorn Squash

2 Acorn Squash
2 pounds of pork sausage, casing removed (I did a mix of spicy and sweet)
1 onion – finely chopped.
3 cloves garlic – minced
2 granny smith apples – finely chopped
1 container of mushroom – finely chopped
1 – 1.5 cups of kale – FINE, I put mine in my mini chopper/food processor. I find this is a good way to get in some green veggies.
1 tablespoon of fresh thyme
1/2 tablespoon of fresh rosemary
Shredded gruyere cheese

Pre-heat the oven to 400 degrees

Cut the acorn squash in half. Spray (or rub) with olive oil. Place them on a baking dish cut side down. Cook for 15 – 20 minutes.

While the acorns are cooking, begin cooking your sausage. Add the garlic, onions, and herbs until translucent and fragrant. Then add the remaining ingredients, for the exception of the cheese.

Once the squash has cooked for 15 – 20 minutes, scoop the sausage mixture (once fully cooked) into the squash.

Place back into the oven for another 15 – 25 minutes. You should be able to pierce the acorn squash with a fork or knife when finished.

Once finished, top with cheese. If you don’t like gruyere any soft white cheese will do.

Enjoy! I always have leftover filling but I am okay with that. Makes for a great lunch the next day.

Happy Fall!







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