The Foodie Files

I snapped out of my food coma just long enough to share one of my favorite dishes from today- stuffed winter squash.  Today was seriously amazing...can't wait to share a little bit about it tomorrow...but I've got about ten minutes left in my day before I pass out completely, so I'm gonna get right to this recipe.  Hope your day was spectacular!

2 butternut squash

1 acorn squash
2 cups fresh cranberries

1 cup crushed walnuts
3/4 cup figs, chopped
1 cup baby Portabella mushrooms, chopped
1 Granny smith apple, chopped
2 small shallot cloves, chopped
2 tbs honey
2 tbs olive oil
1/3 cup sicilian olives, pitted and chopped
3 TBS fresh thyme
2 TBS fresh sage, chopped
Salt and pepper to taste

Neatly cut the tops of your squash off and set aside.  Hollow out the insides and, if necessary, cut the bottoms so they're level and squash stands straight up.

Combine all remaining ingredients in a medium sized bowl and mix, mix, mix.

Place squash in a large rectangular roasting pan and fill with stuffing, placing whatever is leftover around the squash.  Cover with aluminum foil and bake at 350 degrees for 1 hour.  Slice and serve hot to happy, hungry guests.  It's as delicious as it is colorful...I mean, just look at that.  Pretty as a picture!