Stripping Down The Holidays
Why does holiday = guilt?
There. I said it. The first step is admitting there’s guilt. The next step is kicking it to the curb.
So for this installment of OTLYC (On the Little Yellow Couch), I have a very special guest... Karen Grant, my former co-host of this podcast, and dear friend, is back in the studio! And when I say studio, I mean my living room. Now, we're all in the thick of holiday season so Karen and I are going to be talking about holiday stuff. She’s doing something really creative out of town and I’m on a mission to embrace the pairing down of shopping, decorating and guilt. Ha! Yes! No more guilt when the expectations for the perfect holiday don’t yield the perfect holiday!
I'm also already looking ahead to 2019 and want you all to know that I'll be offering another Style Retreat in Feb! If you didn't know about the last one or just want to get a feel for what it was like, you can go to littleyellowcouch.com and click on Retreat News where you can see photos and hear what the participants had to say about our weekend away. Honestly, I wasn't planning on doing one again so soon, but it was such an amazing time that we didn't want to wait before offering another one. I'll once again be teaming up with interior designer Megan Pflug to host this fabulous getaway at Woodhouse Lodge in the Catskills. So, if you have people in your life who have no idea what to get you for the holidays, you might want to direct them over here to Little Yellow Couch so they can spoil you with the best present ever! Ok, so enough about that. It's time for the last episode of 2018, On The Little Yellow Couch!
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Zandra’s Stuffed Acorn Squash
2 (or more) acorn squash (1/2 squash per person)
1/2 yellow onion
4-5 sausage links (I used spicy chicken ones but you could also use sweet)
Large bunch of kale, chopped
Parmesan cheese (optional)
Heat oven to 350.
Cut squash in half, length-wise. Scoop out seeds. Slice off a circle of skin on the backside so that the squash will lay flat in a bowl when served. Spray olive oil on flesh and then put the halves flesh side down on a baking tray. Roast for 30-40 minutes or until the squash is soft and looking golden brown when turned over.
In the meantime, chop the onion and saute in a frying pan. Cut up the sausage into little pieces and add to onion. Cook until browned and slightly crisp. Throw bunch of chopped kale on top of the sausage and stir frequently. You may need to add a little water or chicken stock to help wilt the kale. But not too much because you don't want to boil it.
Keep adding kale until you've got as much as you like and where it's wilted a reduced in size a bit. When the squash is ready, stuff each half with the sausage/kale mix and put under the broiler. Don't use the highest rack, though. You want to be able to broil it for 5-10 minutes to finish browning and caramelizing the squash. If desired, sprinkle with parmesan before serving.