Lovely holiday stuffed acorn squash recipe

Oooh made something delectable that is a delicious dinner wrapped in fall season flavors! In fall, gardeners usually harvest winter squashes. Acorn squash are one of those fall season delights that are perfect for a holiday dinner.

For this meal, I cut he top and bottom of the acorn squash so that it can sit flat in he oven. I preheat the oven for 450 degrees. Then scoop out as much of the squash and chop with some onions, spinach, and vegan soy sausage in a skillet of oil. Toast two slices of bread, chop, then add to the soy sausage mixture. Cook for 10 to 15 minutes or until squash is soft.

Meanwhile bake squash in the oven while fying soy sausage mix, then add mixture to the acorn squash vessel. Bake for 30 mi utes or until squash is soft on the outside skin.

Of course I didn't take a picture of this meal  but I'll make sure to get a shot when I make it with the butternut squash for the upcoming holiday dinner.

But I did snap a picture of this rice, carrot, cabbage cooked with ginger, garlic, sugar and the microgreens I grew garnished on top.

Fall autumn quince dessert

There are fruits and flavors that remind us of the fall autumn season: cinnamon, pumpkin, pear, apple, persimmons, and oranges. Actually I ate a pear from my garden today, and it was good for a Kieffer pear.

The lesser known fruits of the season are quince and figs...which I incorporated in a tiny delectably simple dessert.

Pineapple quinces

I have never grown quinces, nor have I tasted thrm before, but the other day I came across some at the store so I thought I'd try them. I cut one up today and noticed this fruit is unique from others in that it is like a sponge and is inedible raw. I looked into quinces, and sure enough I realized they need to be cooked.
I have a flavor bible book hat recommends pairing quinces with some of hose other fall flavors. So, I used the quince that I had already cut into cubes to cook in a small pot with apple juice, sugar, cinnamon, vanilla extract, chopped pecans, and cut up figs harvested from my garden.

I cooked this mixture for 15 minutes on low, then drizzled it over top of vegan toast with melted coconut "cheese." I call this a hillbilly gourmet because toast isn't quite fancy but it is somewhat a fancy dessert because of the high quality fruit ingredients. It's quick to melt some vegan cheese on top with a beautiful array of flavors that comfort you.
Here's a picture of a similar dessert with the quince...I didn't take a picture of the one described here because I ate it immediately!