Welcome!

Welcome to my first blog entry!  This is my own little corner of the internet devoted to cooking, knitting, baking, crocheting, and my little hound, Sophie.  She's the best dog there ever was.

In other news, it's fall!  I love fall here in Louisville because tramping through an orange carpet of leaves is delightfully charming, of course, but it's a little hard for me to call this fall...I generally don't leave the house without something hand knit and woolly, but I digress.  The best part about fall, is of course that it's squash season, and I have been on quite the squash kick lately.  

So I present to you one of my most recent squash dishes!

Acorn Squash with Sage Apple Stuffing

Ingredients:

1 acorn squash

1 apple

2 Tbs butter or olive oil

a 1 inch wedge of onion

1 handful dried currants

2 Tbs slivered almonds

1 tsp rubbed sage

salt and pepper

Directions:

Pierce the skin of the squash with a sharp knife, and microwave for 6-8 minutes per pound.

Meanwhile, finely dice the apple and onion and begin cooking over medium heat in the butter or oil.  Add sage, salt and pepper, and currants and cook until the apple is soft, and the onion translucent; add the almonds.  Your squash should be ready now.  Carefully remove it from the microwave--it should be soft--and cut it in half.  Scoop out the seeds, and in the delightful little cavern left behind, scoop in the delicious sage apple stuffing.  Voila!