Part II

:10  What has your garden taught you? 

1:33 Experiment 

4:03  Tip: Start Small

7:26  Once you start you won’t be able to stop 

8:12 – Herbs: spice of life 

8:31 – Difficulty of growing plants

10:08 – Finding your garden community 

15:20 Favorite Gardening Books 

16:11 Favorite Seed Catalogs

17:40 – Diana Polcar IG @mistyridgegardens

Ingredients

for 4 servings

• 2 small acorn squashes, or 1 large
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon fresh rosemary
• 3 cloves garlic, chopped
• ½ lb sausage
• 1 apple, chopped
• 1 cup panko breadcrumbs
• ½ cup parmesan cheese

Preparation

1. Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
2. Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
3. Drizzle each squash half with olive oil, salt, and pepper.
4. Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
5. While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
6. Add Garlic and Sausage, until sausage is browned on all sides.
7. Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
8. Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
9. Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
10. Enjoy!

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