Thanksgiving in a Squash Bowl (Recipe)
Last week, temps were in the 80s and I was keenly aware of how odd it was that I was simultaneously sweating in the heat and kicking fallen leaves around on the ground—those two things aren’t supposed to happen at the same time. Then, just as quickly as it got hot, the Sun snapped back into submission and we’ve settled into the crisp, blustery 60s that are supposed to mark this time of year.
So of course, I want all the bread and butter. And cream and cake and hot chocolate and red wine and cheese and whatever else will make me feel warm and fuzzy inside.
But that’s not such a good idea when I also want to be able to move around comfortably at the end of the day. It’s time for … balance. For feeling stuffed without actually stuffing myself. Speaking of which…
Who doesn’t love a good stuffed food product? Think about it: You can stuff mushrooms, turkeys, peppers…if it’s got a hollow space, odds are you can fill it with something tasty.
Watermelons can overflow with fruit that is not entirely watermelon. Mushrooms snuggle close with cheese and breadcrumbs to make a delightful appetizer—out of fungus!
Even soup looks better when you serve it in a hollowed-out, tiny loaf of bread.
So let’s talk about all the Fall flavors I’ve managed to stuff into these personal-sized gourds. It’s a veritable Fall Feast. Many of my favorite Thanksgiving flavors—turkey, sage, apples, corn, rosemary—combined in a hearty, healthy, beautiful package.
Bowls everywhere rejoice—you’ve got the night off!