Blessed Samhain and a Cozy Fall Recipe
Blessed Samhain…
I always have grand intentions of doing so many things on Halloween. I’m usually working (and it is the anniversary weekend of opening the shop) but I still always intend to cook a beautiful meal, do my tarot spread, journal, spend some time doing a lovely ritual. I should know by now that I have a tendency to bite off more than I can chew (do I sound like a broken record?)
Yesterday was no exception. I didn’t accomplish everything, but I did make some time for a self-care massage, made some chili for my family and friends that joined us for trick-or-treating. Since Samhain extends through sundown on November 1st, I’m taking today to reflect and catch up on the things I didn’t get to yesterday.
I’m also taking today to finish the last minute preparations for our second Witches Social. Cait from the Evergreen Siren and I are hosting our second Spell Jar Make-and-Take Class tonight, so I will be heading down to the shop to clean, make some space for our attendees, get the snacks ready, and soak in the blessings of a community that offers so much support and love to me and what my shop offers. We have a couple spots left for the class tonight if you are interested in joining us! Click HERE for tickets.
Our classes have been joyously accepted and enthusiastically attended by our community and I am so excited to continue to offer more! I have a Tarot 101 class in the works with one of our local readers, a book club that I’m putting the finishing touches on, a Moon Sign Class with another on of my incredibly magical friends, and a fun WitchCrafting Cinnamon Ornament class that will be added to the December schedule shortly!
I am so grateful.
I haven’t quite gotten to putting together a Spotify playlist for November (I’m working on it and it’ll be out in the next email for you) so I'm giving you one of my favorite cozy-season recipes to try instead!
Here is my favorite Hearty Baked Acorn Squash recipe. This is perfect for rainy, fall days like today!
Ingredients:
2 sm-med Acorn Squash
16 oz Sweet Italian Sausage (ground)
2 Carrots diced
1 med Yellow Onion diced
3-4 Garlic Cloves minced
4-6 strips Bacon diced
2-3 sticks Celery diced
Parmesan Cheese, grated
Olive Oil
Salt and Pepper to taste
Directions:
1. Cut squash in half, slightly level the bottom of each half (so it doesn't rock and roll) and scoop out seeded center. Carefully scoop out a bit more of the squash flesh to make the hole bigger and set aside for adding to the filling mix - be careful you don't pierce through the skin!
2. Brush inside of squash with olive oil and place cut side down on a parchment lined baking sheet. Bake at 375º for 20 minutes or until the flesh is soft. Remove from oven, turn squash over (cut side up) and set aside.
3. While squash is baking, sauté sausage and bacon in a skillet. Drain and set aside.
4. Sauté carrots, onions, celery, extra squash bits, and garlic until onion becomes soft and translucent. *Tip, use a bit of the leftover sausage/bacon oil for this.
5. Add bacon and Sausage to veg mix and remove from heat. Season with salt and pepper.
6. Fill squash with filling mix, top with grated parmesan and return to the oven for 10-15 minutes to melt the cheese. Serve and enjoy.