September 21, 2014

Who’s ready for fall? I have to say – the past few days have kind of managed to get me into a fall-like mood. It’s been raining almost non-stop since Wednesday, and the slightly cooler temperatures have made me think about fall. Those of you who live farther north are probably already experiencing the crisp, cool air though! In the meantime, I’m cranking up our air conditioning a bit and pretending….with some wild rice stuffed acorn squash!

wild rice stuffed acorn squash

I have a confession: although I am a HUGE fan of squash, I had never tried acorn squash until recently. I don’t really know why: it makes no sense to me that I’ve passed it by at the market until now! I like that acorn squash softens when roasted, much like a butternut, but doesn’t have the same level of sweet flavor. It paired oh so well with the stuffing I created…chock full of mushrooms, wild rice, walnuts, and dried cranberries. Hello, taste treat!

wild rice stuffed acorn squash

You could serve this squash as a side dish, but I definitely ate mine as a main course paired with a salad. I’m already contemplating it as an option to serve for my Thanksgiving meal this year. Oh boy – is it really getting that close?!?!?! I have a sneaking suspicion there will be many more acorn squash roasts in my future…with a plethora of different fillings to boot! What to try next, that is the question!

Do you like acorn squash? How have you prepared it in the past?

wild rice stuffed acorn squash

wild rice stuffed acorn squash

Wild Rice Stuffed Acorn Squash for #SundaySupper


  • 1 acorn squash
  • 4 tablespoons olive oil, divided
  • Salt and pepper
  • 1/2 cup yellow onion, diced
  • 1 garlic clove, minced
  • 1 pint mushrooms, diced
  • 1/4 cup walnuts, chopped
  • 1/4 cup dried cranberries


  1. Preheat the oven to 350 degrees F. Cut the acorn squash lengthwise: remove the seeds and pulp. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper.
  2. Place on a baking sheet and roast, cut side up, for 45 minutes (until fork tender). Remove from oven and set aside.
  3. Meanwhile, cook the wild rice according to package ingredients.
  4. In a deep skillet, heat the remaining olive oil over medium heat. Add the onion and garlic and saute for 2 minutes. Next, add the mushrooms and walnuts and continue to saute until mushrooms are cooked through.
  5. Add the cooked wild rice and dried cranberries to the skillet with the mushroom mixture and stir until incorporated.
  6. Stuff the wild rice mixture into the acorn squash halves. If desired, return them to the warm oven for about 5 minutes to heat through before serving.
  7. Place squash in a bowl or on a plate to serve - enjoy!
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Make sure you check out ALL of the scrumptious fall foods created by the Sunday Supper family today!

Appetizers and Drinks

Soups, Stews, Chili, and Casserole

Salads and Side Dishes

Main Dishes

Desserts and Baked Goods

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

September 19, 2014

It may not be October quite yet, but that doesn’t mean I’m not preparing for one of my favorite holidays: Halloween! I am definitely getting into the spirit and getting crafty with a few items in the house. First up: a quick DIY spiderweb bowl!

Quick DIY Spiderweb Bowl

I love perusing stores for their Halloween decor….and then figuring out how I can create my own versions with a few simple items. One of the most prevalent items I’ve been spotting recently are spiderweb bowls/baskets. These black wire bowls look like spiderwebs, but end up setting you back around $20 or so. As much as I enjoyed them for a bit of Halloween decor, I just couldn’t justify the price.

DIY spider bowl and spray paint

Then: wouldn’t you know it? I was walking through the dollar store’s Halloween section and my eyes landed on a set of PLASTIC spiderweb bowls. For one dollar, of course. Unfortunately, the only two colors available were bright purple and bright orange. No problem: easy solution.

Quick DIY Spiderweb Bowl

All it took was a can of handy dandy spray paint. I debated using black, but then landed on a metallic gold instead to make it pop. I’m telling you – I’m seriously tempted to spray paint everything in sight with this gold metallic…so pretty.

Quick DIY Spiderweb Bowl

After applying two light coats (with 30 minutes in between) and checking to see that I’d covered every inch of the bowl in gold, I let my easy DIY creation dry. Now – it’s good to go on display in my home! Right now I’m using it to hold my Halloween napkins (which have a spiderweb print….how perfect), but who knows what I might use it for as the rest of my Halloween items begin to go on display in our house.

Quick DIY Spiderweb Bowl

Of course, you really can’t beat the price for this DIY. The bowl set me back $1, and the spray paint (with a coupon for 50% off at the store) only set me back $3.50. I didn’t even use half of the can, so it can be utilized for another project or two. So – from a $20 spiderweb bowl at a regular store….to my DIY version for less than $5 – I think I’m winning on this one!

Do you like to DIY decorations for Halloween?

If you’re looking for more Halloween decor inspiration, check out some of my posts from previous years:

Halloween DIYs

Striped Skull Wreath // Skeleton Lawn Decor // Meat Head

September 17, 2014

I’m in a bit of a pickle. The temperature outside my house is still in the 90s, but I am dying to get into the fall flavors with my cooking. What a predicament, I tell you! I am hearing from many others across the country that the fall weather is in the air. There is pumpkin spice to be had, chili to be put on the stove, and fireplaces to be lit. Funny, because I won’t be thinking about putting on a pair of boots or wrapping a scarf around my neck for at least another month or two. But, whatever – I’m throwing caution to the wind, cranking up the air conditioning in my house, and pretending that the fall weather is around for now! Especially when it comes to roasting some acorn squash seeds.

roasted acorn squash seeds

Oh yes. Roasted squash seeds always make me think of fall. Have you roasted pumpkin seeds before? I always loved scooping the seeds and “gunk” out of pumpkins when I was a child, but I wasn’t so much into the idea of eating the seeds when my mom roasted them up in the oven.

roasted acorn squash seeds

Yeesh – what was I thinking? The realization that crispy, roasted squash seeds are a fun snack is something that came to me later in life. Better late than never! I love the idea of being able to use an entire ingredient when I cook, so when I made some acorn squash for dinner yesterday (that delicious post is very soon to come, by the way) I made sure to set the seeds aside when I cleaned it out. A few simple steps, and I was left with some golden, crispy, wonderful bites to snack on. Score!

roasted acorn squash seeds

I opted for a very simple preparation on this batch of seeds, but I’m thinking there will be a lot of variations with spices to come as the winter squash season gets itself into full swing. Cinnamon…cajun…garlic…there are quite a few thoughts going through my head right now!

Do you like to roast your squash seeds? What are your favorite flavor combinations?

roasted acorn squash seeds

Roasted Acorn Squash Seeds


  • Seeds and pulp from 1 acorn squash
  • 1 tablespoon olive oil
  • Salt
  • Pepper


  1. Preheat oven to 350 degrees F.
  2. Gently toss seeds and pulp in olive oil and sprinkle with salt and pepper.
  3. Spread seeds in a single layer on a parchment lined baking sheet.
  4. Bake for 15-20 minutes, stirring every 5 minutes, until golden brown and crispy.
  5. Allow to cool before serving. Enjoy!
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September 16, 2014

When it comes to bags, is there a style you prefer? For me, I tend to go for the extremes when it comes to the size of my handbag. I either choose a small clutch to hold only the bare necessities for a night out, or I reach for a large tote that will allow me to carry everything but the kitchen sink. So, in honor of my extreme choices, today I decided to round up a collection of totes and clutches!

Ah, the simple tote bag. I’m loving them right now…but I do have to be cautious on what I add for everyday wear. It’s great that I can tote along a book, my sunglasses, a notebook, and even my DSLR if absolutely necessary. I do have the unfortunate tendency to overload my bag if left to my own devices. Thankfully, the whole working from home thing has allowed me to lighten things up (I tended to be a pack rat when I went into the office, making sure I had anything and everything I could possibly need throughout the day). On the other hand, when we head out for dinner on the weekends, a clutch is much more my speed. If I can get away with only carrying around my wallet, cell phone, and some chapstick, I’m a happy camper!

Now – which to choose out of this grouping of 15 totes and clutches? That, my friends, is the question.

totes and clutches fringed totes totes and clutches clutches solid clutches


1. Mossimo fringed toteTarget // 2. Graphic toteNordstrom // 3. Fringy Frou Frou Tote by Betsey JohnsonNordstrom Rack // 4. Two tone faux leather toteNordstrom // 5. Pipa Mixed Media Tote by Kenneth Cole Reaction - T.J. Maxx // 6. Faux Leather Wesley Tote by London Fog – T.J. Maxx // 7. Reversible faux leather toteNordstrom


8. Knuckle clutch by Magid - T.J. Maxx // 9. ‘Harmony’ tassel trim pouchNordstrom // 10. ‘Santa Fe’ clutchNordstrom //11. Printed clutch with fringingASOS // 12. Scallop clutchASOS // 13. Deux Lux Joy ClutchNordstrom Rack // 14. Urban Expressions ‘Gisele’ Convertible ClutchNordstrom Rack // 15. ‘Zoe’ zip clutchNordstrom