I love acorn squash. I’m pretty partial to any squash in general, but I love to indulge in butternut and acorn squash in the fall, when the color or the squash matches the color of the leaves outside my window. I have fond memories of my mom roasting some up with our dinner, and it always involved brown sugar and butter, which made it seem like a dessert vegetable when I was growing up. She’d cut the squash in half, scoop out the seeds, and then fill the middles with brown sugar and butter, which would just sizzle and caramelize and sweeten up the squash as it baked. Good stuff. It’s like comfort food to me.
I love it when I run across a meal that my whole family enjoys, is easily adaptable, AND I can throw together at a moment’s notice with stuff you can always find in my pantry and fridge. This is one of those meals. This sauce is incredible, so deliciously tasty that you’d think someone had spent hours on it. In reality, it takes just a few minutes of prep time, and a little bit of slow cooking in the oven.
That’s a name that will get your attention, eh? With a name like that, they’d have to be good! My dad found this recipe, was intrigued by the name, and passed it along to me. (There are many reasons why my parents are happy we’ve moved closer to home…and though they haven’t admitted it yet, I’m pretty sure one of them is because when I bake, I now live close enough to share.)
I’d never had Brunswick Stew until we’d moved down South, so I’m assuming that a lot of you haven’t heard of it either. I’m here to enlighten you! I noticed it on menus in a few places when we lived in Virginia, and then saw it more often when we lived in Georgia. As I was looking at the history of Brunswick Stew when I was prepping for this post, I realized that I am absolutely no help in solving the mystery of where exactly Brunswick Stew began. You see, Brunswick County, Virginia AND Brunswick, Georgia both claim to have originated the amazing concoction we now know as Brunswick Stew. My confusion lies in that I first ate Brunswick Stew in Virginia, but at that time, it was cooked for me by someone who was originally from Georgia.
I know it’s just under the wire, but I wanted to sneak this post in before the month, and the contest, were up! If you’ve been following my Facebook feed, you may have noticed a contest I spoke about called Cook For Health September. It’s the brainchild of Alex and Sonja Overhiser, over at the amazing A Couple Cooks. They’ve partnered up with Green BEAN Delivery, my favorite organic produce delivery group, to help promote healthy eating and meals made with healthy, seasonal, unprocessed foods…especially in their home state, and my home state, of Indiana.
One of my favorite fall traditions, and one that I’ve been able to carry on with my children, is of heading to an orchard in the early days of fall, picking bushels and bushels of apples, sipping on cider, swatting away the bees (OK, I could do without that part.), and then turning said bushels and bushels of apples into delicious treats for my friends and family once we get back home. We haven’t gone apple picking yet this year, but this could be the perfect weekend to do just that.
Happy Fall! It’s official…we’ve moved on. Summer is over, leaves are changing, the air is crisp, everything is covered in pumpkin spice…I love it. Fall is my favorite time of year.
As the temperature starts to dip, it’s nice to have some cozy, comfy, family pleasing meals in your back pocket. This one is delicious, and my family loved ringing in the new season with a new fall favorite.
I started by cutting up a butternut squash into one-inch chunks and getting them ready to roast. I lined a cookie sheet with foil, sprayed it with nonstick spray, laid out the squash, gave them a quick spray, and sprinkled them with a mixture of dried rosemary, salt, and pepper.
While I use my slow cooker all year long, it seems like I manage to bring it out more often in the fall and winter months. On a day when the air is crisp, and my day is busy, there’s nothing more comforting than something cozy from the slow cooker. My friends at Red Gold agree, and they are launching an amazing giveaway on their Facebook page. From September 17th to October 8th, they’ll be giving away 2 Crock-Pots a day! That’s 44 Crock Pots! They are going to make a lot of homes and bellies very happy in the coming months! Make sure you check it out, and enter often!
If you’re a regular reader of this blog, you know that I’m a huge fan of the OXO company. I’m not only a big believer in their products, I’m a big believer in their mission to help fund research to help improve treatments for pediatric cancer. September is Childhood Cancer Awareness Month, and once again, I am honored to be a part of the OXO Good Cookie campaign. Take a couple of minutes and watch this video to learn more about the OXO Cookies for Kids’ Cancer mission. It’s truly amazing what a few good cookies can do.
Before I start, I know that writing about kale has become almost as cliché as posting about pumpkin spiced things during fall in the food blogging world. It’s kale this, kale that, kale is so good for you, kale smoothies, kale stew, we love kale, kale will fix all that ails you…yada, yada, yada. I get it. The problem arises in that I really do honestly like kale. I like it a lot. And so, by default, since I write this blog about the real food I make in my real kitchen, YOU, my lucky friend, get another kale recipe.