What would autumn be without squashes? As the weather cools down, the selection and quality of hard squashes available in the store or the farmer’s market is going bananas. Pick up a local acorn squash at your favorite store for this simple ground beef-stuffed acorn squash recipe.

Ingredients

• 1 large acorn squash
• 1 lb Rocky Hill Farm grass fed ground beef
• 1 medium onion
• 1 apple (I prefer tart variety)
• 6 slices bacon
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
• 2 tsp dried thyme
• 2 tsp fennel seeds
• 1 tsp ground sage
• 1 tsp black pepper
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 1/4 tsp nutmeg

Directions

• Preheat oven to 375ºF (185ºC).
• Cut the squash in half and scoop the seeds out. Place on the baking sheet lined with foil or parchment paper and roast until the flesh is tender, approximately 45 minutes. Remove and allow to cool to the touch.
• While the squash is baking, prepare the stuffing. Or do this step ahead of time.
• Dice the apple and onion into medium-sized pieces. Slice the bacon into pieces.
• In a large skillet over medium heat, brown the bacon.
• Add the onion and cook for 5-10 minutes until softened and translucent.
• Add the apples and cook for another 5-10 minutes.
• Remove the bacon / onion / apple mixture to a large bowl.
• In the same skillet over medium-high heat, brown the ground beef.
• Add all spices and herbs: rosemary, thyme, fennel seeds, sage, pepper, cinnamon, salt and nutmeg. Pour the ground beef into the same large bowl. Stir to combine.
• When the squash is cool to the touch, use a spoon to scoop out some of the flesh and mix into the beef.
• Use a spoon to fill the squash boats with the beef mixture.
• Return the squash to the oven and bake another 15 minutes at 375ºF (185ºC) until everything is heated through.
• While it is in the oven, toast some pecans in a pan over med-high heat and then crush and sprinkle over each stuffed squash.
• Serve it up!

I know that most people think of lasagna as cool-weather meal but its my go-to when I know its going to be a busy week because its the one dish I can count on my kids looking forward to leftovers.

You can use fresh, homemade sauce for this lasagna, pull a batch out of your freezer or use your favorite jarred variety – any of it will work! Using no-boil lasagna noodles, you can easily put this together in less than 30 minutes and store in the fridge for cooking later or pop in the oven and have on the table in an 45 minutes.

Ingredients

• No boil lasagna noodles
• 2 lbs Rocky Hill Farm grass-fed ground beef
• 2 cloves garlic, chopped
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano, or to tastesalt and ground black pepper to taste
• 1 (16 ounce) ricotta cheese
• 1 (8 ounce) shredded mozzarella cheese
• 2 eggs
• 1/2 cup shredded Parmesan cheese
• 1 1/2 (25 ounce) jars tomato-basil pasta sauce

Directions

• Preheat oven to 350 degrees F (175 degrees C).
• Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
• In a bowl, mix the ricotta cheese, eggs, and Parmesan cheese until thoroughly combined.
• Place noodles side by side into the bottom of a 9×13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture, and sprinkle with mozzerella.
• Repeat layers twice more, ending with a layer of sauce; sprinkle top with mozzarella cheese. Cover the dish with aluminum foil.
• Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.