Embrace the fall season's best flavors with recipes from Paradise Grill (paradisegrillfl).
Apple Pie Martini
- ½ oz. brandy
- 1½ oz. RumChata (cream liqueur)
- 1½ oz. apple cider
- Splash of simple syrup
- Garnish: cinnamon sugar rim and a sprinkle of cinnamon
Combine the brandy, RumChata, apple cider, and simple syrup in a shaker with ice. Shake well and strain into a martini glass rimmed with cinnamon sugar. Finish with a sprinkle of cinnamon.
Savory Stuffed Acorn Squash
- 2 acorn or other hard-skin squash
- ½ lb. ground chuck
- ½ lb. ground sausage
- 1 small onion, finely chopped
- 1 (14 oz) can diced tomatoes
- 2 cups stuffing mix or toasted bread cubes
- Salt and pepper to taste
Preheat oven to 350°F. Cut the squash in half lengthwise and scoop out seeds. Sprinkle the inside of each half with salt and pepper. In a bowl, mix the ground chuck, sausage, onion, tomatoes, and bread cubes. Fill the squash halves with the mixture and place them in a 9" x13" pan. Roast uncovered in the oven for 50 to 60 minutes, or until the squash is fork tender.
Note: For a vegetarian version, omit the meat and double the onion, tomatoes, and bread cubes. Cover the pan with foil during baking.