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It’s that time of year – or it was a couple of weeks ago – where the fall themed supermarkets are awash with squash. Awash with squash. Just came up with that, right here, on the spot.

I was trolling the internet looking for what to do with acorn squash beyond the usual baking and eating plain and found a recipe I bookmarked, but wasn’t sure about.

Yesterday, we had to bring a simple meal to prepare dinner to my Grandparents’ house. We were bringing Colum there to celebrate his 5th birthday, and figured folks would want food in addition to the cake. I found the stuffed acorn squash recipe I’d bookmarked and thought it would be fun to try. It looked healthy (unlike the pizza the kids had) and filling.

But first! The fun stuff – I think Colum liked his presents:

And the cake was wonderful too:

Grandma found a trick candle and he went to town on it:

As much fun as Colum had, *my* highlight of the night (other than watching my little fella turn 5 and celebrate with his Great Grandparents) was the acorn squash dish. The table went SILENT several times because we were too busy mowwing down on our food to bother talking – always a good sign! All the adults scraped their aquash clean and it was an absolute hit.

Here’s what we ate:

Stuffed Acorn Squash

The recipe is Sara’s Italian Sweet and Savory Squash Bowls from the Kitchn. Seems kinds weird, tastes like heaven!

We used ground pork from Marin Sun Farms, nixed the roasted red peppers (because we didn’t have any on hand AND because I’m a weenie) and then doubled the tomatoes to make up for the missing red peppers.

It was REALLY easy to make, seems kinda fancy and was soooo good – highly recommended!