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Autumn's Bounty: Cranberry-Stuffed Squash, Cold...
Recipes

Autumn's Bounty: Cranberry-Stuffed Squash, Cold Frames, and Beeswax Wraps

The last days of autumn are upon us. The vibrant greens of summer have faded into a tapestry of muted golds, browns, and reds. A crispness hangs in the air, hinting at the winter's stillness soon to come. The frost has kissed the last of the squash in the garden, a signal that it’s time to bring them in and savor their hearty goodness. But the growing season doesn't have to end! We're determined to extend it just a little longer with a simple cold frame, built from reclaimed materials – a testament to the resourcefulness of homestead living. After a day spent hammering and sawing, and crafting eco-friendly beeswax wraps, there’s nothing quite like the warmth of a home-cooked meal. Today, that means Cranberry and Wild Rice Stuffed Acorn Squash, simmering in a cast iron skillet, filling the kitchen with the comforting aroma of sage and cranberries. A string of dried orange slices hangs nearby, a promise of brighter days to come.

Interior of a rustic farmhouse kitchen during late afternoon. Muted, golden light streams through a grimy window illuminating a weathered wooden table. A halved acorn squash, stuffed with a vibrant cranberry and wild rice mixture, sits in a well-used cast-iron skillet on the table. The scent of sage and cranberries fills the air. Nearby, a half-finished cold frame constructed from salvaged barn wood lies on the floor, suggesting an ongoing project. Several colorful beeswax wraps patterned with autumn leaves are neatly stacked on a rough-hewn wooden shelf.

Cranberry and Wild Rice Stuffed Acorn Squash: A Vegetarian Feast

This recipe embodies the spirit of autumn, utilizing seasonal ingredients sourced as locally as possible, ideally right from your own garden. It’s a celebration of simplicity, resourcefulness, and delicious, home-cooked food. The beauty of this dish lies in its versatility. While it’s naturally vegetarian, it can easily be adapted for vegan diets. Feel free to substitute ingredients based on what you have on hand, embracing the true essence of homestead cooking. The hearty wild rice and sweet cranberries offer a delightful contrast in flavor, while the toasted nuts provide a satisfying crunch.

A close-up, top-down shot of a halved acorn squash, generously stuffed with a vibrant mixture of wild rice, cranberries, and pecans. The squash is slightly caramelized around the edges, with visible char marks from the cast iron skillet. Steam gently rises from the stuffing, illuminated by a single overhead lightbulb. Rustic wooden background made from reclaimed barn wood.

Ingredients:

  • 2 medium acorn squash, harvested after the first frost, halved lengthwise and seeded
  • 1 tablespoon cold-pressed olive oil
  • 1 cup cooked wild rice, preferably hand-harvested
  • 1 cup homemade vegetable broth, simmered with garden herbs
  • 1/2 cup dried cranberries, sweetened with local honey
  • 1/2 cup chopped pecans or walnuts, toasted for added flavor
  • 1/4 cup finely chopped yellow onion, grown from seed
  • 2 cloves garlic, freshly minced
  • 1 teaspoon dried sage, grown and dried in the garden
  • Coarse sea salt and freshly ground black pepper to taste
  • Optional: Maple syrup from the homestead or aged balsamic glaze for drizzling

Instructions:

  1. Preheat oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil, season generously with sea salt and pepper, and place cut-side down on a well-seasoned baking sheet.

Close-up of Acorn squash halves brushed with olive oil and spices on a baking sheet before roasting. The squash are placed cut-side down, ready to be caramelized in the oven.

  1. Bake for 30-40 minutes, or until the squash is easily pierced with a fork and slightly caramelized.
  2. Meanwhile, in a cast iron skillet, sauté the onion and garlic in olive oil until softened and fragrant, about 5 minutes.
  3. In a large earthenware bowl, combine the cooked wild rice, homemade vegetable broth, dried cranberries, toasted nuts, sautéed onion and garlic, and dried sage. Season generously with coarse sea salt and freshly ground black pepper.
  4. Once the squash is cooked, carefully fill each half with the wild rice mixture, mounding it slightly.
  5. Return to the oven and bake for another 10-15 minutes, or until heated through and the top is lightly browned.
  6. Optional: Drizzle with a small amount of maple syrup or aged balsamic glaze before serving for a touch of sweetness and acidity.

Building a Cold Frame: Extending Your Garden into Winter

As the days grow shorter and the nights colder, a cold frame offers a simple and effective way to extend the growing season and protect your cold-hardy greens. Spinach, kale, arugula, and winter lettuce can thrive within the sheltered environment of a cold frame, providing fresh, homegrown produce well into the winter months. What's more, building a cold frame is a satisfying DIY project that can be accomplished with minimal carpentry skills, especially when using reclaimed materials.

A medium shot of a simple, homemade cold frame in a late-autumn garden. The cold frame is constructed from reclaimed, weathered barn wood and covered with a slightly scratched polycarbonate sheet. Inside the cold frame, rows of healthy spinach and kale plants are growing.

Materials:

  • Reclaimed, weathered lumber from an old barn (approximately 8 feet of 2x4s and 12 feet of 1x6s) - The wood should show signs of wear and age.
  • Clear, recycled polycarbonate or salvaged plexiglass sheet (approximately 2 feet x 4 feet) - Look for slight imperfections or scratches to add character.
  • Rusty hinges salvaged from an old gate
  • Weather-resistant screws
  • A repurposed drawer pull for a handle or a simple latch fashioned from wire

Instructions:

  1. Construct a rectangular frame using the 2x4s (base) and 1x6s (sides), with a slight slope towards the back for better sunlight exposure and water runoff. Use screws to securely fasten the lumber together.

Close-up of the construction of the cold frame, showing weathered wood being assembled with screws. Focus is on the details of the wood grain and the joining of the pieces.

  1. Attach the polycarbonate or plexiglass sheet to the top of the frame using the salvaged hinges, creating a lid that can be opened for ventilation.
  2. Add the repurposed drawer pull or wire latch to secure the lid when closed.
  3. Place the cold frame in a sunny, sheltered location in your garden, ideally facing south. Ensure the ground is level and well-drained.
  4. Plant your cold-hardy greens (spinach, kale, arugula, winter lettuce) inside the frame, spacing them appropriately. Monitor the temperature inside the frame, opening the lid as needed for ventilation to prevent overheating.

Making Beeswax Food Wraps: Sustainable Kitchen Essentials

In the spirit of sustainable living, beeswax food wraps offer a fantastic alternative to plastic wrap. These reusable, compostable wraps help reduce waste and contribute to a more eco-friendly homestead. And the best part? They're incredibly easy and rewarding to make, offering a cozy afternoon project that yields practical and beautiful results.

Overhead shot of a rustic wooden table covered with colorful beeswax food wraps in various sizes and patterns. Some of the wraps are folded, while others are wrapped around ceramic bowls containing leftovers.

Materials:

  • Organic cotton fabric scraps (various colors and patterns) - Choose tightly woven cotton for durability.
  • Locally sourced beeswax pellets from a regional beekeeper
  • Pine rosin, sourced from a sustainable harvester
  • Jojoba oil
  • Pinking shears with well-worn wooden handles
  • A well-used baking sheet
  • Unbleached parchment paper

Instructions:

  1. Wash and dry the cotton fabric scraps. Cut them into desired sizes (small, medium, large) using pinking shears to prevent fraying.
  2. Preheat oven to 200°F (93°C).
  3. Place a sheet of parchment paper on the baking sheet. Lay the cotton fabric pieces on the parchment paper, leaving a small space between each piece.

Close-up shot of cotton fabric squares arranged on parchment paper on a baking sheet. Beeswax pellets are sprinkled on top, ready to be melted in the oven.

  1. Sprinkle beeswax pellets, a small amount of pine rosin, and a few drops of jojoba oil evenly over the fabric.
  2. Place the baking sheet in the oven for 5-10 minutes, or until the beeswax is completely melted and evenly distributed.
  3. Remove from the oven and use an old paintbrush to spread the melted beeswax mixture evenly over the fabric, ensuring all areas are coated.
  4. Let the wraps cool completely on the baking sheet until the beeswax has hardened.

Beeswax wrap being brushed with melted beeswax mixture on a parchment-lined baking sheet. An old paintbrush is used to evenly coat the fabric.

  1. Carefully peel the wraps off the parchment paper. Allow them to air dry for a few minutes before storing them rolled or folded.

Hand peeling a finished beeswax wrap off of the parchment paper to cool.

Pile of finished beeswax food wraps in various colors and patterns, neatly folded and stacked on a rustic wooden surface.

As we embrace the changing seasons and the transition into winter, let's celebrate the simple joys of the homestead. From savoring a delicious Cranberry and Wild Rice Stuffed Acorn Squash to extending the growing season with cold frames crafted from reclaimed materials and reducing waste with homemade beeswax wraps, these practices connect us to the land, promote self-sufficiency, and honor the rhythm of the seasons. What are your favorite late-fall homesteading activities that you practice on your sustainable home? Share your experiences and tips in the comments below! We'd love to hear about your cold frames, your favorite fall recipes using locally sourced produce, and your zero-waste strategies for the upcoming winter.

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