Recipe: Stuffed Acorn Squash

November 18, 2017 |  by  |  Eats, Recipes  |  No Comments

Stuffed Acorn Squash: 3ten.ca

It’s time for fall food and this stuffed acorn squash is the perfect little meal for a cold fall day. The sweetness of the squash balances out so well with the saltiness of the feta cheese and who doesn’t love avocado! This recipe is similar to my butternut squash salad – check that recipe out, too. Okay, let’s get cooking.

Ingredients

  • acorn squash
  • 2 tablespoons of grape seed oil
  • avocado
  • white onion
  • 1/2 cup of mixed nuts
  • 1/3 cup of dried cranberries
  • 2/3 cup of diced feta cheese
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon of salted butter

First, cut your acorn squash in half and set the oven to 375 on roast. Clean out the middle of the acorn squash and drizzle one tablespoon of grape seed oil onto a baking pan. Lay the acorn squash inside down, flesh side up. Roast for about 20-30 minutes, until the inside is nice and soft.

Stuffed Acorn Squash: 3ten.ca

Stuffed Acorn Squash: 3ten.ca

Stuffed Acorn Squash: 3ten.ca

Stuffed Acorn Squash: 3ten.ca

Once the acorn squash is in the oven, time to get the stuffing ready. Cut the onion into quarters and then slice. Cook on the stove in a skillet with the tablespoon of salted butter. Cook until they’re nice and brown.

Stuffed Acorn Squash: 3ten.ca

While the onions are cooking, dice the avocado and the feta cheese and place in a bowl with the mixed nuts and cranberries.

Stuffed Acorn Squash: 3ten.ca

Check on the squash – you don’t want it over cooked, otherwise it’ll turn to mush.

Stuffed Acorn Squash: 3ten.ca

These onions are perfect – nice and brown.

Stuffed Acorn Squash: 3ten.ca

Add the last tablespoon of grape seed oil and the balsamic vinegar to the stuffing mix. Let the onions cool a bit, then add them in.

Stuffed Acorn Squash: 3ten.ca

Stuffed Acorn Squash: 3ten.ca

Stuff your acorn squash and then eat up!

Stuffed Acorn Squash: 3ten.ca

Stuffed Acorn Squash: 3ten.ca

Stuffed Acorn Squash: 3ten.ca

Stuffed Acorn Squash: 3ten.ca

Looks so hearty and festive. This makes a delicious dinner or even works well as a side. Happy Saturday and I hope you have a wonderful weekend – eat up!

Recipe

Recipe: Stuffed Acorn Squash
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • acorn squash
  • 2 tablespoons of grape seed oil
  • avocado
  • white onion
  • ½ cup of mixed nuts
  • ⅓ cup of dried cranberries
  • ⅔ cup of diced feta cheese
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon of salted butter
Instructions
  1. First, cut your acorn squash in half and set the oven to 375 on roast. Clean out the middle of the acorn squash and drizzle one tablespoon of grape seed oil onto a baking pan. Lay the acorn squash inside down, flesh side up. Roast for about 20-30 minutes, until the inside is nice and soft.
  2. Once the acorn squash is in the oven, time to get the stuffing ready. Cut the onion into quarters and then slice. Cook on the stove in a skillet with the tablespoon of salted butter. Cook until they're nice and brown.
  3. While the onions are cooking, dice the avocado and the feta cheese and place in a bowl with the mixed nuts and cranberries.
  4. Check on the squash - you don't want it over cooked, otherwise it'll turn to mush.
  5. Add the last tablespoon of grape seed oil and the balsamic vinegar to the stuffing mix. Let the onions cool a bit, then add them in.
  6. Stuff your acorn squash and then eat up!

 

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Recipe: Loaded Carrot Cake Muffins

November 8, 2017 |  by  |  Eats, Recipes  |  No Comments

Loaded Carrot Cake Muffins: 3ten.ca

Loaded carrot cake muffins make use of the Betty Crocker carrot cake mix that’s on sale for a dollar at No Frills right now. These tasty muffins (well, they’re far more like cake, really) are loaded up with nuts, fruit and chocolate making them a delicious and hearty fall treat. Let’s get cooking!

Ingredients

  • box of carrot cake mix
  • 3 eggs
  • 2/3 cup of oil
  • 1 cup of milk
  • 1 tablespoon of vanilla
  • 1/3 cup of pepitas
  • 1/2 cup of chocolate chips
  • 1/3 cup of sunflower seeds
  • 1/2 cup of dried cranberries

First, gather all of your ingredients and set the oven to 350 degrees on bake.

Loaded Carrot Cake Muffins: 3ten.ca

Mix the first 5 ingredients together and combine well. Dump in the last 4 and stir gently.

Loaded Carrot Cake Muffins: 3ten.ca

When making muffins or cupcakes, liners make all the difference. I’m in love with these Paper Chef ones – they landed in my stocking for the first time a couple of years ago (thanks to Bryce’s mom!) and I’ve been hooked ever since.

Loaded Carrot Cake Muffins: 3ten.ca

Load up the tins – fill to the brim.

Loaded Carrot Cake Muffins: 3ten.ca

Bake for 22-27 minutes, or until a toothpick comes out clean.

Loaded Carrot Cake Muffins: 3ten.ca

Done – time to eat.

Loaded Carrot Cake Muffins: 3ten.ca

Loaded Carrot Cake Muffins: 3ten.ca

These carrot cake muffins make a great little snack and pack in some loaded goodness. Happy Wednesday – thanks for stopping by and have a great week.

Recipe

Recipe: Loaded Carrot Cake Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 18
Ingredients
  • box of carrot cake mix
  • 3 eggs
  • ⅔ cup of oil
  • 1 cup of milk
  • 1 tablespoon of vanilla
  • ⅓ cup of pepitas
  • ½ cup of chocolate chips
  • ⅓ cup of sunflower seeds
  • ½ cup of dried cranberries
Instructions
  1. First, gather all of your ingredients and set the oven to 350 degrees on bake.
  2. Mix the first 5 ingredients together and combine well. Dump in the last 4 and stir gently.
  3. When making muffins or cupcakes, liners make all the difference. I'm in love with these Paper Chef ones - they landed in my stocking for the first time a couple of years ago (thanks to Bryce's mom!) and I've been hooked ever since. Load up the tins - fill to the brim.
  4. Bake for 22-27 minutes, or until a toothpick comes out clean.
  5. Done - time to eat.

 

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Photos: Blue Jays

November 4, 2017 |  by  |  Photos  |  No Comments

Blue Jays: 3ten.ca

My oh my – we have 5 blue jays at our house!

Blue Jays

This past July we celebrated our sixth wedding anniversary and Bryce’s parents got us a bird feeder, not only is it beautiful, it’s made of cedar. Well, we finally got it up in late August when we purchased some standard bird feed. It was a mix of black, white and brown seeds.

The little finches we see around love the black seeds, yet toss the white ones to the ground. Recently, our neighbour let us know the white seeds are filler – “Blue jays will eat that white stuff for sure – keep an eye out for them!” Well, the little white seeds brought blue jays. Then we felt bad because they didn’t have their own feeder. So, Bryce build one. Now, this new feeder houses roasted peanuts (in the shell) and we have 5 blue jays! I know – 5. They are quite territorial, so we’re a bit surprised. Anyway, they ate 1.5kg of peanuts yesterday alone. So I ran to the store to purchase some more. I filled the feeder at 10am and it’s about 1/4 empty already. Here are some photos I snapped today.

Photos

On the first day, the blue jays had a hard time landing on the larger perch – so Bryce added some wooden rods.

Blue Jays: 3ten.ca

They take the peanut away, hold it with their feet and peck at it until the nut is loose – then they eat it, of course.

Blue Jays: 3ten.ca

Blue Jays: 3ten.ca

Yes, 5 – they take turns and give each other a lot of space.

Blue Jays: 3ten.ca

Blue Jays: 3ten.ca

I could sit an watch them for hours, it’s so neat.

Blue Jays: 3ten.ca

Blue Jays: 3ten.ca

Blue Jays: 3ten.ca

Well – happy Saturday to you. I hope your weekend is bright and full of colour.

Thanks for stopping by!

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