Stuffed Acorn Squash

If you're looking for a meal that will warm you up both inside and out, you've come to the right place! Cooler weather outside means it's okay to turn your oven on for the afternoon to heat up your house while at the same time taking advantage of that bountiful harvest of squash you grew in your garden over the summer for a hearty, satisfying dinner.

Stuffed Acorn Squash
Yield: 6 servings

Ingredients

• 3 acorn squash
• 1 lb mild Italian ground sausage
• 1 large onion, chopped
• 1 bell pepper, chopped (any color will work, red used here)
• 5 cloves garlic, minced
• 1 cup shredded cheese (any kind you like, Mexican blend used here)

Directions

1. Preheat oven to 350°F. Line baking sheet with foil.
2. Cut each acorn squash in half and scoop out seedy inside. Place on baking sheet with inside facing up and skin side facing down. If squash halves won't lie flat, slice off a small piece of squash skin on underside to level it. Pierce inside flesh with fork. Lightly coat squash with nonstick cooking spray and tent with foil. Roast in oven for 80 minutes, until flesh is fork tender.
3. While squash is roasting, brown sausage on stove top over medium heat. Once sausage is no longer pink, add onion, pepper, and garlic. Cook until vegetables are translucent.
4. When squash is ready, remove foil tent and discard. Spoon sausage mixture into cavity of each squash half. Sprinkle with cheese. Return to oven for 15 minutes, until cheese is melted and turns golden brown.
5. Serve warm from the oven. All you need is a spoon!

Casserole Option

1. Follow steps 1-3 as stated above.
2. Once squash is tender, scoop flesh into large bowl and use potato masher to reach smooth consistency.
3. Grease 9x13 pan with nonstick cooking spray. Spoon squash into prepared pan; level with spatula. Spoon sausage mixture on top of squash layer. Sprinkle with cheese.
4. Cook in 350°F oven for 25-30 minutes, or until cheese is melted and begins to brown.

Cream Cheese Mint Chocolate Truffles

These refreshingly rich and creamy truffles make a great homemade gift during the holiday season because nothing says Christmas like the combination of mint and chocolate!

Cream Cheese Mint Chocolate Truffles
Yield: about 60 truffles

Ingredients
8 oz pkg cream cheese, softened
4 cups powdered sugar
1 tsp vanilla
1 cup white chocolate chips, melted
10 oz pkg Andes mint baking chips
2 (16 oz) pkgs chocolate Candiquik
chocolate jimmies

Directions
1. In stand mixer with paddle attachment, cream together cream cheese and powdered sugar (in 1 cup increments, scraping sides of bowl between additions).
2. Mix in vanilla and melted white chocolate chips until even texture and smooth. Fold in Andes mints.
3. Refrigerate dough at least one hour (longer, if possible) to reduce stickiness.
4. Once chilled, line cookie sheet with parchment paper. Scoop 1/2 Tbsp of dough (smallest size cookie dough scoop works well for this) into palm of hand and roll into ball. Place on lined pan.
5. Refrigerate rolled balls (see photo below) at least one hour (longer is better!).
6. When ready to dip in chocolate, line second cookie sheet with parchment paper. Pour chocolate jimmies into small bowl. Melt Candiquik according to package directions. One at a time, coat entire ball in chocolate, place on lined pan, and quickly sprinkle with 1/4 tsp (or a pinch) of jimmies from small bowl. Repeat until all truffles are coated, heating up second package of Candiquik when first package runs out.
7. To help truffles retain their shape, store in refrigerator until ready to serve.

Recipe inspired by This Silly Girl's Kitchen.

Moroccan Quinoa Salad

This vegan salad is full of color, texture, and crunch! Serve it as a main meal for a quick weeknight dinner, and then pack up the leftovers to bring to work the next day for lunch. Two meals in one = WIN!

Moroccan Quinoa Salad
Yield: 3-4 servings

Ingredients
Salad:

• 1 1/2 cups cooked quinoa (or 1/2 cup uncooked)
• 1 cup matchstick carrots
• 4 green onions, thinly sliced
• 3/4 cup chickpeas, rinsed & drained (half of 15 oz can)
• 1/3 cup chopped dates (or regular raisins)
• 1/3 cup golden raisins
• 1/3 cup chopped flat leaf parsley (or cilantro)
• 1/2 cup chopped pistachios, for serving

Dressing:

• 2-3 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 Tbsp honey (maple syrup or agave, if vegan)
• 1/2 tsp salt
• 1/2 tsp cumin powder
• 1/8 tsp chili powder

Directions

1. Cook quinoa according to package directions. Allow quinoa to cool completely. (Put in refrigerator to speed this up!)
2. Once quinoa is cooled, toss all salad ingredients together.
3. Combine dressing ingredients in small mason jar and shake until mixed through. Drizzle dressing onto salad and toss to combine.
4. If consuming immediately, top individual servings with chopped pistachios. Or, store in refrigerator for later! Salad ages well. :)

Recipe adapted from Little Spice Jar.

Caramelized Onion Butternut Squash Soup

Now that winter has officially arrived, it's time to expand my repertoire of soup, stew, and chili recipes because nothing warms you up better than a steaming hot bowl of satisfying comfort food!

Caramelized Onion Butternut Squash Soup
Yield: 6-8 servings

Ingredients
3 Tbsp olive oil
2 medium onions, diced
4 cups cooked butternut squash (or 2 cans pumpkin puree)
32 oz carton vegetable stock
1 tsp sage
1/2 tsp salt
1/2 tsp pepper

Directions
1. In pan over medium heat, saute olive oil and diced onion for about 15 minutes, stirring occasionally. Do not let onions burn. Allow them to slowly brown and then start to caramelize.
2. Add all ingredients to slow cooker and stir to combine.
3. Cook on low for 6-8 hours.
4. Use immersion blender to achieve smooth, creamy consistency.
5. Top individual servings with goat cheese crumbles and sprouted pumpkin seeds.

Recipe adapted from With Food + Love.

Sour Cream Cake Donuts

You know what I miss most about eating gluten free? Donuts, fresh from the bakery! My favorite is a glazed cake donut with vanilla frosting and sprinkles on top. For my birthday, my husband gifted me a Wilton donut pan, so now I can satisfy my craving any time I want!

Sour Cream Cake Donuts
Yield: 20 donuts

Ingredients
2 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 cup granulated sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 tsp ground nutmeg
1 1/2 cups sour cream
3 eggs, room temperature
3 Tbsp butter, melted

Directions
1. Preheat oven to 400°F. Spray donut pan with nonstick cooking spray; set aside.
2. In large bowl, combine flour, sugar, baking powder, salt, baking soda, and nutmeg. In medium bowl, whisk together sour cream, eggs, and butter. Add sour cream mixture to flour mixture; stir until just combined.
3. Fill gallon-size Ziploc bag with dough; seal closed. Snip corner off of bag. Pipe dough into each donut cup, filling approximately 2/3 full.
4. Bake 8-10 minutes, or until tops of donuts spring back when touched. Let cool in pan on cooling rack for 5 minutes. Remove donuts from pan to wire rack.
5. Finish donuts with chocolate or vanilla glaze, cinnamon sugar, or store-bought frosting. Donuts are best served fresh!

Chocolate Glaze
  1 cup semisweet chocolate chips
  1/4 cup (1/2 stick) butter
  1/4 cup corn syrup
  2-3 tsp hot water
In medium bowl, melt chocolate chips, butter, and corn syrup on 50% power for 1 minute, stirring frequently until completely melted. Stir in 2 teaspoons of hot water, stirring until glaze is thick and smooth. Add another teaspoon water if glaze is too thick. Use immediately to glaze donuts.

Vanilla Glaze
  2 cups confectioners’ sugar
  3 Tbsp milk
  1 tsp vanilla extract
In small bowl, stir together sugar, milk, and vanilla extract until sugar is completely dissolved. Use immediately to glaze donuts.

Cinnamon Sugar
  1/4 cup granulated sugar
  2 Tbsp ground cinnamon
  2 Tbsp butter, melted
In shallow bowl or plate, stir together the sugar and cinnamon. Dip donuts in melted butter and roll in the cinnamon sugar mixture to coat.

Recipe adapted from Wilton.

Creamy Garlic Stuffed Pork Chops

Stuffed with a creamy garlic cheese filling for a juicy inside and coated in golden panko breadcrumbs for a crispy outside, these pan-fried cutlets are tender, bursting with flavor, and come together in about 30 minutes!

Creamy Garlic Stuffed Pork Chops
Yield: 4 pork chops

Ingredients
8 oz cream cheese, softened
1/2 tsp black pepper
1/2 Tbsp garlic powder
1/2 cup shredded cheese
2 strips bacon, cooked & crumbled
4 boneless butterfly-cut pork chops
salt, to taste
pepper, to taste
8 toothpicks
1/2 cup almond flour
2 eggs, beaten
1 cup panko breadcrumbs
4 Tbsp olive oil

Directions
1. Preheat oven to 350°F. Line baking sheet with foil and coat with nonstick cooking spray; set aside.
2. In large bowl, combine cream cheese, pepper, and garlic powder with fork, stirring until thoroughly mixed. Stir in shredded cheese and bacon. Set aside.
3. Season all sides of pork chops with salt and pepper. Spoon 1/4 of cream cheese mixture onto each pork chop. Seal pork chop closed with two toothpicks.
4. Coat stuffed pork chops first in almond flour, then egg, and lastly breadcrumbs.
5. Heat olive oil in pan over medium heat. Fry pork chops for 2-3 minutes per side, until breadcrumbs are brown and crispy. Remove chops from heat and place on prepared baking sheet.
6. Bake stuffed pork chops for 20-25 minutes, or until cheese is bubbling and starting to brown. Meat thermometer inserted in pork should reach 160°F.
7. Serve immediately and enjoy!

Recipe adapted from Tasty.