Autumnal Stuffed Squash

My sister came up from Chicago for the weekend. Despite the miserable weather we managed to have some fun: Watched some films, drank some warm drinks, and (of course) went to the farmers market!

Our goal was to find something to make pickles out of. We shopped around for a while, nibbling on things here and there, until we came upon some red and green okra for the pickles. Then, as we approached a stand abundant with winter squash I had an inspiration for dinner!

Ingredients (Serves 2):

Squash:
1 sweet dumpling squash
2 medium apples
1 small beet
3 tsp maple butter (butter+maple syrup)

Cut the squash in half and scrape out seeds. Place on baking sheet with the flesh side up.
Peel the apples and beets and cut finely. Place in bowl and add maple butter, stirring until the butter is distributed. Spoon filling into the squash, and place in an oven preheated to 375ºF. Bake until you can easily sink a fork into the flesh.

Rice:
1 cup Basmati rice
1 1/2-2 cups water
2 medium Jerusalem artichokes

While the squash is baking, cook the rice! Let the rice sit in the water for 20 minutes. Meanwhile, finely dice the Jerusalem artichokes. In a covered pot, bring rice to a boil. Add artichokes and then turn to low. Cook until the rice is soft.

Brussels Sprouts:
40 sprouts
2 Tbs (or so) olive oil
salt and pepper to taste

Cut the sprouts in half. Place in bowl and toss with olive oil, salt, and pepper. Place on an oiled baking sheet, cut side up. Bake in oven with squash until slightly crispy on the outside.

When it's all done, serve it up! Delicious!

As a side note, while we were in the kitchen making this, a guy wandered in and proceeded to make an almond butter, banana, and bacon sandwich. Not something I would eat, but he seemed to enjoy it...

Anyway happy fall everyone! : D