We know Summer is over when the speed bumps are pulled up by the beach up the street, no need to proceed slow by the beach anymore. We know when Fall is rapidly approaching where I live because mornings and evenings now require a sweater. We know when the leaves start falling more and more each day that Fall is officially here.
I was in denial that Summer was ending, the flip flops were slowly becoming a distant memory or that the Grill isn’t being used as frequently. However, I know I have officially embraced Fall when I’ve already created a new Healthy Slow Cooker Chili, made a new Pot Pie recipe from my favorite cooking magazine and just bought myself a new pair or Bear Claw Slippers!
Fall time is honestly my favorite “Cooking” Season. When I go through the recipes here, I’ve come to notice that Fall is when I cook more, create like crazy, and even bake! The Sunday Supper Movement is hosting this very special Fall Flavors event where we will be sharing everything about the season of Fall and the flavors that surround it. I have only made one recipe that incorporated Acorn Squash, it was actually a recipe that I ate from a restaurant in our town. I loved it so much I contacted them for the recipe and tried it at home. My husband wasn’t a fan of it so I never made it again. This year I told my husband to go pound sand and I made this Acorn Squash stuffed with Roasted Veggies and couscous for myself and my best friend! What is your favorite season to cook?
- 2 Acorn Squash
- 1 cup of couscous
- 1 14 oz can of vegetable broth
- 2 large carrots, peeled and sliced
- 3 garlic cloves, minced
- 1 small head of broccoli, roughly chopped
- Olive Oil
- 3 tbsp. of maple syrup
- 2 tbsp. of brown sugar
- 2 oz of goat cheese
- Preheat oven to 425F.
- Half each acorn squash and remove seeds. Cut the bottoms off of each half allowing the squash to stand alone. Sprinkle brown sugar on each one and drizzle olive oil over it. Place them on a baking sheet and cook for 30 min.
- In a medium bowl combine the carrots, broccoli and garlic. Mix with Olive oil coating the vegetables with olive oil and garlic.
- Spread the vegetables out onto a baking sheet and cook for 20-30 minutes depending on how crisp you like them.
- While the squash and vegetables are roasting, cook the couscous according to the packaged directions using broth instead of water.
- Mix the vegetables with the couscous using 1 tbsp of the maple syrup. Top each squash with goat cheese and drizzle the remaining tablespoons of maple syrup and bake for another 10 min.
- **If the couscous mixture is cooked ahead of time and it's cooled. Stuff it into the cooked squash and bake for 20 min or until the mixture is warmed through.
The best part about this recipe is you can make it in stages. I made the couscous and roasted veggies one day and then cooked the squash, stuffed it baked it to heat the couscous mixture through. It’s a great way to entertain and serve something fun and creative for the season! Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:
Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:
- Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
- Apple Swirled Pumpkin Yeast Bread by What Smells So Good?
- Chocolate Chip Pumpkin Bread by Party Food and Entertaining
- Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
- Sweet Potato Buttermilk Biscuits by Tara’s Multicultural Table
Appetizers and Sides
- Pumpkin Cornbread Muffins by Pancake Warriors
- Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
- Roasted Veggie Tart by Books n’ Cooks
- Acorn Squash Stuffed with Roasted Veggies & Couscous by Momma’s Meals
- Butternut Squash Lentil Curry Soup by Food Done Light
- Curry Beef Pies by Jane’s Adventures in Dinner
- Fantasy Rice by The Petit Gourmet
- King Prawns in Red Sauce – Mauritian Style Creole Sauce by Peachy Tales
- Pasta with Creamy Butternut & Bacon by Cooking Chat
- Pork Chops with Apple Dijon Sauce and Arugula Salad by Crazy Foodie Stunts
- Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
- Quinoa and Sausage Stuffed Acorn Squash by Feeding Big and More
- Roasted Tomato Soup with Bacon/Tomato Grilled Cheese Sandwich by A Gouda Life
- Salt Roasted Salmon over Roasted Butternut & Yam Soup by Lifestyle Food Artistry
- Sheet Pan Roasted Chicken, Delicata Squash and Olives by Foodie Tots
- Sweet Potato French Bean Lentil Salad by Food Lust People Love
- Sweet Potato Alfredo Sauce by Sew You Think You Can Cook
- Thai Curry Pumpkin Soup by Eating in Instead
- Whole Roasted Chicken with Vegetables by Life Tastes Good
Desserts and Cocktails
- Apfelkuchen by Curious Cuisiniere
- Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
- Apple Gingersnap Refrigerator Dessert by Recipes Food and Cooking
- Autumn Bellini by An Appealing Plan
- Autumn Spice Cookies by Desserts Required
- Caramel Apple Napoleons by The Crumby Cupcake
- Caramel Apple Pie Bundles by The Freshman Cook
- Caramel Apple Streusel Muffins by The Redhead Baker
- Caramel Apple Swirl Cheesecake No-Churn Ice Cream by Cupcakes & Kale Chips
- Cheesecake Swirl Pumpkin Muffins by Hezzi-D’s Books and Cooks
- Chestnut and Pear Cupcakes with Caramel Buttercream by Caroline’s Cooking
- Dark Chocolate-Espresso Pumpkin Tiramisu by Brunch with Joy
- Dutch Apple Pie by That Skinny Chick Can Bake
- Pumpkin Cheesecake with Butterscotch Drizzle by Serena Bakes Simply From Scratch
- Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch
- Pumpkin Crisp by Cosmopolitan Cornbread
- Pumpkin Cupcakes with Cinnamon Buttercream Frosting by Fantastical Sharing of Recipes
- Pumpkin Pecan Bundt Cake by Flour On My Face
- Pumpkin Spice Peanut Butter Cookies by Palatable Pastime
- Roasted Maple Pears by Amee’s Savory Dish
- Spiced Pear Cake by Simply Healthy Family
- Spiced Pumpkin Bread by Renee’s Kitchen Adventures
- Sweet Apple Skillet Cake by Nosh My Way
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.