Fall is one of those seasons in Minnesota that if you blink you might miss it. But if you do catch it, it is a beautiful time of year. A time of bright reds, oranges, and yellows. Friends around the fire. Sweaters and boots. Pumpkins, cider, and apple picking.
So before the snow invaded the fall bliss we headed out to a few orchards and pumpkin patches near the Twin Cities and ended up with a delicious meal from our local bounty.
The first stop was Country Sun Farms in Stillwater, MN. This fun location was a little dead on a weekday, but it offers so much – pumpkins, fall décor, corn maze, hayrides, silly string tag (think laser tag with silly string), and lots of animals to pet. Here we nabbed some goat saliva, pumpkins for Halloween, and a beautiful acorn squash. After riding the mini carousel and lots of hand sanitizer we headed to our next stop.
Aamodt’s Apple Farm is a beautiful orchard, shop, and tasting room. Unfortunately, we were there when the tasting room wasn’t open, but it will make a perfect date day next spring. Even without the tasting room the farm is a charming experience and full of great products to enjoy. We tried a new apple, Pazazz, which to me tasted like a mix between a Pink Lady and a McIntosh – loved them! And everyone in the house loved them too because my five apples only lasted two days.
While we were browsing the local products we also walked away with apple oatmeal cookies and some amazing Honeycrisp Apple Salsa. In fact, this salsa is what gave me the inspiration to rework one of my favorite recipes for a delicious fall meal.
Stuffed Acorn Squash
3 acorn squash ( ¾ – 1 pound each)
1 small red onion, chopped
½ medium red bell pepper, chopped
1 clove garlic, minced
1 (15oz) can black beans, rinsed
1 cup Honeyscrisp Apple Salsa
1 cup shredded Cheddar cheese (I used Red Barn 3 year aged cheddar)
Preheat oven to 375 degrees. Lightly coat a large baking sheet with cooking spray. Cut the acorn squash in half horizontally. Scoop out the seeds and place the squash cut side down on the cookie sheet. Bake until tender, about 45 minutes.
While the squash is cooking, toss the onion, bell pepper, garlic, beans, and salsa in a large bowl. Set aside until ready to use.
When the squash is tender remove from the oven and reduce oven temperature to 325 degrees. On your cookie sheet carefully flip the squash over so you have a edible bowl to fill. Fill eat squash half with some of the filling mixture. Top each with cheese as desired.
Return to the oven and bake until the filling is heated through and the cheese is melted – 8 to 10 minutes.
P.S. I will tell you all about the Red Barn cheese in a future blog post . . . some of the best cheese I have EVER had!