So there was so much mushroom that I tried to freeze some of it.  To those that need to do the same please note that the ‘steaks’ do NOT freeze as well, at least not for me.  Cubes do!

Puff Steaks.  So I had some nice thick slices (like the ones we grilled a few months ago).  I took those out of the freezer a few weeks ago, best way I can describe them is that they cry.  The steaks had ‘tear drops’ of water as they defrosted and were getting wrinkly/shriveling which was all a little too funky to me and I didn’t want to risk it, I tossed them. 

Puff Cubes.  I had cut into large cubes a bunch of the mushroom and froze those cubes (like a good inch by inch or even an inch and a half).  I have been pulling out handfuls of the cubes and sautéing them with onions, other mushrooms, etc.  They turn out just fine, so I am not entirely sure why or what the difference tween the two are.  My only guess is that I do not let the cubes defrost first like I was those steaks.  I just toss the cubes into the pan frozen.

I think my favorite so far this fall/early winter has been the stuffed acorn squash I made.  Here is what I did:

Put rice in the steamer, a heaping one cup with the needed water to get that cookin’.  And turn on oven to get it preheating.

Meanwhile – I was cutting into the acorn squash.  I cut mine in half, and chopped off part of the top, with the steam.  After the seeds were scooped out I put them into a casserole dish or two with a lid and a tiny splash of water on the bottom, covered and baked for maybe 40 minutes at 350 degrees. until they were at least half cooked.   I stick a knife or fork in them to decide when I will take them out. When they cut like ‘warm butter’ they are fully cooked, just like a potato.  I don’t cook mine to that point because they still have another round of cooking to go thru so I like them about half or a little more than half cooked. 

I also then sautéed one small to medium onion with one pound of spicy Italian sausage and a handful or two of the frozen puff cubes.  We had gotten two packages of one pound of spicy sausage from the Klement’s outlet store in Bay View (Milwaukee, WI) as part of a $10 for 10 pounds of meat mystery grab bag earlier this year so it was nice to use one since I don’t normally cook with spicy ANYTHING.

And then I wait… the pan with the sausage, mushroom, and onion can sit on the stove for 30 minutes if it has to, we need to have the squash and rice done.  I commonly will get a walk in, or hit the elliptical in the basement for 25 to 30 minutes depending on what I have left on my oven timer.

Once the squash are over half way cooked I take them out and let them rest on the stove to cool down for a few minutes BUT KEEP THE OVEN ON and actually turn up the oven to like 400 degrees.

In a bowl combine the already cooked and waiting pan of onion, sausage, mushroom with the now cooked rice, about ¼ cup of the parmesan cheese and the cream of mushroom soup NO WATER.  Stir until all ingredients are covered by the condensed soup.  Then stuff each half of squash how ‘full’ it is for me depends on my mixture.  I typically have them heaping.  Then top with a sprinkle or two of the remaining parmesan cheese.  If you love cheese feel free to add a little more so each top is covered.

Return to the oven for another 20 to 30 minutes (depends on the temp and the size of the squash). After 20 minutes stick a fork into one of the squashes, if the knife goes in very very easy then they are done, if not leave them for a few more minutes until the squash are lightly browned and a knife goes into them without pressure, like room temperate butter.

Ingredients:

• One medium onion
• One pound spicy Italian Sausage
• Maybe two cups uncooked puff mushrooms (you can use any type of mushroom here)
• One heaping cup uncooked rice (a good two cups cooked, great way to use leftover rice from the night before!)
• One can of cream of mushroom soup, do NOT add the water
• Parmesan cheese maybe ½ cup or ¾ if you love cheese 😊
• Two medium sized acorn squash, ideally from the farmers market or your own garden!

Condensed Instructions:

Start rice to cook, unless using leftover (already cooked) rice.  Preheat oven to 350 degrees.

Prepare your squash by cutting them in half, scooping out seeds and removing the top/steam. Bake until starting to become tender but not fully cooked, which will take about 40 minutes.

Sauté the onion and spicy Italian sausage and your mushrooms, remove any access grease/fat.

Once squash and rice are ‘done’.  Let squash sit on the stove top to cool a smidge, and turn the oven to 400 degrees.

Combine the onion, sausage, mushrooms, ¼ cup cheese and the cream of mushroom soup in a large bowl.

Fill each squash, splitting your mixture between them.

Top with remaining cheese.

Bake at 400 degrees for 20 to 30 minutes or until squash are fully fork tender.