Baking Season

Stuffed squash, cornbread, and apple ground cherry pie

 

During the winter our day starts with lighting the cook stove.  As a result we do a lot of slow cooking and baking.  We had a good squash season, and a few beautiful Hubbards.  Stuffed squash is one of our favorite pot luck meals.  

We roll the squash to determine its best resting position.  Cut a top like you would a jack o lantern, Scoop out seeds. We have done a sage bread crumb stuffing or a rice with sausage stuffing.  Cool the stuffing to room temperature (I cook rice the day before). Stuff, recap and bake.  Ken often oils the outside so it browns up and just glows.

This photo also has corn bread from our corn (use buckwheat instead of wheat flour for a no gluten alternative) and Ken's apple and ground cherry pie.