It’s hard to believe that the growing season is almost over, and I can’t wait to see the totals for what our gardeners grew. One gardener has just picked several 30+ pound watermelons, and others have huge pumpkins and winter squash that they are starting to harvest. Sounds like there’s going to be a lot of home-grown pumpkin pies this fall!

I think we’ve all enjoyed tomatoes, salads, green beans, etc. over the summer, but despite the heat and the weather not yet quite cooperating, we are all wanting to bring our fall favorites to the dinner table. My family loves stuffed acorn squash for a change of pace Sunday dinner- it’s a taste of autumn all in one savory dish:


5 medium acorn squash- cut off stem end and take out the seeds; cut the other end just enough so it will sit flat in a pan

1 lb bulk sweet Italian sausage

1 c oatmeal (regular, not steel-cut)

½ c Granny Smith apple, cored and diced, no need to peel

½ c dried cranberries

½ c diced celery

½ c diced sweet onion

1 egg

Mix everything well and divide among the 5 acorn squash. Cover with foil, and bake at 375 until the squash is fork tender- about 45 minutes to an hour.


So, while the growing season may be coming to an end, the enjoyment of the fruits of our labors will continue through the upcoming fall and winter months as a good portion of Big Ugly gardens now reside in jars or freezer bags.