Easiest Ever Caramelized Acorn Squash

I have to admit it . . .  I am addicted to cooking in the fall!  With all the beautiful types of squash and pumpkins, I just can't seem to stop myself from clanking around in the kitchen and conjuring up new recipes!  As I was in our farm test kitchen yesterday, this beautiful acorn squash beckoned to be used in a savory, sweet way.  Not only is this good as a meal on it's own, but also as a tasty side dish.  This will serve 2-4 as a side dish and the recipe can easily be doubled.

Ingredients
1 acorn squash, peeled & cut into 1 inch pieces (How to Cut an Acorn Squash)
1/3 cup brown sugar
1 teaspoon cinnamon
Pinch of ginger & nutmeg
extra virgin olive oil - 2 tablespoons approximate

On a baking sheet, combine all ingredients, toss to coat.  Bake at 350 until squash is fork tender and brown sugar has caramelized. Want to spruce this up a bit? Add a bit of crisped bacon crumbles or blue cheese right before serving!

 

Smokey Potato, Leek & Sausage Soup

I have had some red potatoes from our garden just begging to be used.  When I ran across some beautiful organic leeks, I knew just what to make!  I hope you enjoy this simple, satisfying recipe as much as we have enjoyed eating it!

Ingredients
3 leeks, white & light green sections sliced  (How to wash & prep leeks)
extra virgin olive oil (EVOO)
salt & pepper
10 red potatoes cut into bite-sized chunks
4 chicken bouillon cubes
2 links smoked sausage, cut into 1/2 inch chunks (we used deer sausage)
Cavender's Greek Seasoning http://www.greekseasoning.com/

Drizzle EVOO into large skillet, add leeks & season with salt/pepper.  Saute on medium heat until leeks are tender and begin to caramelize.

 

Transfer softened leeks to a crockpot. Add potatoes, bouillon cubes, sausage pieces, and a generous amount of Cavender's (about 2-3 teaspoons).  Cover all ingredients with water.  Cook on high for 2 hours or low for 4-6 hours.

This dish is great cooked over the weekend and reheated for a weeknight meal.  Serve with a good slice of toasty french bread and cold salad to make the perfect pairing!

Ernie & Dolly's Apple Crumb Pie

As with every season, fall is no exception to the wonderful selection of delicious fruits and vegetables for which I must conjure up recipes.  Our sweet neighbor, Ernie, allowed for me to join him in apple picking last week.  I won't ever forget the care he took in making sure I was comfortable.  He fixed a reclining lawn chair into the back of his trailer that he pulled along with his 4-wheeler.  He drove really slow to the orchards so that I could see the water feature and flower gardens he has been installing for his wife, Dolly.  He climbed the tallest ladder and quickly filled his picking apron full of scarlet jonagold and fuji apples.  I on the other hand, shakily climbed the shorter of the ladders and picked red delicious apples.  I know this 84 year young fellow picked much faster than I did!   I am forever grateful for these fond memories.

Though we have enjoyed our applesauce, apple pie and apple jelly, I just had to make something extra special to capture these fantastic memories of picking with Ernie.  Not one to brag, I have to say I have outdone myself with this perfect, crunchy caramel mouth-watering dessert.  I hope you enjoy!!

Ingredients for the filling:
6-8 cups apples, peeled and sliced (will depend depth/width of baking pan)
1 cup sugar
1/4 cup flour
pinch of allpice, ginger, cloves, & cardamon
teaspoon cinnamon
1/2 cup orange juice

Baking spray

Ingredients for the crumb topping:
1/3 cup natural almonds, chopped
1/3 cup brown sugar
1/3 cup flour
2/3 cup margarine (or softened butter)
1-1/3 cup quick cook oatmeal
*You can also add in raisins, cranberries, or other seasonal fruit such as pears

Preheat oven to 350. Spray deep dish pie pan.
Mix ingredients for filling and pour into pie pan.  Apple pie filling should reach rim, but not over the top.  This will bake down and mixture will form caramel which is liquid when hot.  You don't want this to run over the pie pan!  

Using fork (I use my hands), mix ingredients for crumb topping till it resembles a mushy dough.
Drop/spread crumb topping onto apple pie filling.

Bake for 40-60 minutes.  Filling will be bubbly and crumb topping will be browned and a bit firm.
Best served warm or at room temperature and serve with ice cream or a dollop of Greek yogurt.

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