Do you have somewhere you go to unwind? This is one of my favorite spots, a place I can go to think, pray, and reflect on God’s goodness to me. There’s just something about the quiet of God’s creation that helps me get a right perspective.
This past Saturday brought sunshine and a touch of cooler weather, so it was just too beautiful of a day to stay cooped up at home. We drove to a nearby town for its annual Black Walnut Festival. We didn’t quite make it in time for the parade, so instead we visited the craft vendors, viewed the quilt and art contest displays, and walked the midway. We played a few games of ski-ball since it was just a quarter to play. Steven, of course, repeatedly had the highest score.
Sunday morning we had a great service at church. Later that afternoon, a couple of trailers loaded down with kids and adults headed down the country roads for a hayride. Warmer, drier weather has kept the leaves from having vivid colors this fall, but I still think they are just lovely.
After the hayride, we met back at the church for a hot dog eating contest and Bible time. I really enjoyed this special activity with my church family. It was the perfect ending to a fun, relaxing weekend.
One of my favorite comfort foods to eat this time of year is acorn squash, so I thought I would share a very easy recipe today for oven-roasted acorn squash stuffed with sautéed mushrooms and sage. It’s sweet and savory, and it works well on its own or as a side dish. Enjoy!
Acorn Squash with Mushrooms and Sage
1 medium acorn squash
6 Tbs. olive oil, plus a little extra to brush the squash with
1/2 tsp. black pepper
1 tsp. sea salt
2 cloves of garlic, minced
1 large portabello mushroom, chopped (My local market doesn’t usually carry these, so I used sliced white mushrooms instead).
1 small onion, chopped
1 tsp. sage, finely chopped
Cut the ends off of the squash, then cut the squash in half lengthwise. Scoop out and discard the pulp and seeds. Brush both of the halves of squash with olive oil. Sprinkle with 3/4 tsp. salt and the pepper. Place squash cut sides down on a baking sheet lined with parchment paper. Roast the squash in a preheated 450 degree oven 25-35 minutes, until the flesh is tender. Remove the squash from oven, flip it over, and set it aside.
While the squash is in the oven, heat the olive oil in a skillet over medium-high heat. Add the onions and garlic, and cook for two minutes. Add the mushrooms, sage, and remaining salt. Cook until the mushrooms are tender, about 5-7 minutes.
Fill each half of the roasted squash with the mushroom mixture and place in the oven for 5-10 minutes.
Today marks the arrival of my favorite season. The leaves here are tinged with yellow and red. I’m enjoying the warm, sunny day. I hope you have a wonderful first day of autumn, wherever you are.
Of apple peel.
The air is full
Of smells to feel–
Ripe fruit, old footballs,
New books, erasers,
Chalk, and such.
The bee, his hive,
And Mother cuts
Like plates washed clean
With suds, the days
Are polished with
A morning haze.
~John Updike, September