Why not spring for the always stress-free and elegant course known as stuffed squash? Keep it simple and fill the gourd with an Italian-inspired medley of sausage, garlic, peppers, and cheese. Alternately, add another layer of texture by simmering couscous, then fluffing it into a sweet-savory dressing of ground beef, onions, cranberries, and walnuts. For a Thanksgiving side — or everyday meal! — that's sophisticated yet straightforward, keep reading.
Today marks the first day of fall, and as the weather shifts from warm summer nights, to cool fall evenings, it's time to put the barbecue away and gear up for lovely Sunday dinners. Although it's still a little early, many squash varieties, such as acorn, are at their peak. To get you into the swing of fall, I thought we'd start things off with stuffed acorn squash. This recipe from Alton Brown is guaranteed to make your shift from summer to fall a smooth one. To get the recipe, read more