October in Hollywood
October is in full swing in South Florida - the weather is cooling down* and Starbucks is serving Pumpkin Spice Lattes... I don't drink the lattes (at least, not with coffee in them) but I am getting a taste in my mouth for the food of the season. I was grocery shopping last week when I saw the selection of legumes they had and it reminded me of a dish I enjoyed this previous winter.
*Highs are in the 80s instead of the 90s - I'll take what I can get!I made a nut stuffing for baked acorn squash, and while this was my first time cooking squash, it was an impossible-to-ruin recipe. It's composed of four different types of nuts, onions, garlic, a little cheese and sage... in fact, it tasted and smelled so good it was suggested that I take a picture to post online... so in keeping with my "taking pictures of food" tradition, here's the stuffed squash I made for dinner:
Then, in an effort to keep from wasting anything, I collected the seeds for baking. I've never actually had baked squash seeds before, but they're a lot like pumpkin seeds (which I happen to love) so this was a no-brainer. Here they are with a little olive oil and salt:
I welcome any fall recipes people might have to offer, and now you know what you can expect if you come by for dinner in the next couple of months!
Yum!! The stuffed squash really sounds good! You get to make it for Thanksgiving! Plan on it!!
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