New to ArtSeesDiner are Chef, Mary E.'s kitchen tested recipes.  Many times, I hear the ooh's and the aahhhh's from those that I cook for.  Often, they ask for the recipe.  Those that know me know that I prefer to not follow recipes.  One of the benefits of approaching 49 years of age and cooking almost every day for at least 30 of those years one truly does learn to just do the old world way of a pinch her, and a spoon there...and voila!  Cuisine that is fit for royalty.  My royalty happens to be those that I love. Today's Sunday dinner was a good representation of Autumn.  After a trip out to Dinge's Pumpkin patch and an equally exciting trip out apple picking in Galien at Twin Maple Orchards harvested my home with wonderful, tasty fruits and vegetables. Like most days I wonder what I will cook?  What goodies do I have in my refrigerator to blend together. What does my body crave on that given day? Well, today it was the butternut squash.  What follow is a tasty stuffed butternut squash and cabbage soup.  Bon Apetite! Stuffed Butternut Squash, ala ME One large butternut squash 1lb of ground chicken half of a medium red onion (diced) one medium apple (baking variety, mildly sweet) peeled and diced 2oz. gorgonzola cheese 1 egg 1tsp oregano 1tsp of cinnamon 1tsp basil 1tbsp garlic powder (fresh garlic is better) dash black pepper dash of salt   1) cut the squash in half, removing the stem and blossom ends 2) remove the seeds 3) precook the halved squash for 10 minutes in the microwave, par-cooking it. (this will speed up the process and allow for you to hollow out the middle of each half) 4) Mix the ground chicken and the remaining ingredients.  5) hollow out the butternut squash except for about an inch thick worth of squash, creating a squash-like bowl. 6) dice the removed pulp and mix it into the meat mixture 7) Fill the meat filling into the squash, mounding it up slightly. 8) The remaining meat filling will be used in the Soup! 9) Bake at 350 degrees until the meat is cooked through and the squash is soft to the touch (about 40 minutes) 10) remove from oven and slice into 2 inch thick slices and serve. Cabbage Soup with Chicken meatballs 2 cups of unsalted chicken broth 1 cup of fresh chopped cabbage 1 cup of water 1/2 tsp of salt pepper 1/8 tsp red pepper Remaining chicken filling from the butternut squash recipe 1) In a sauce pan add the broth, water, and cabbage.  Bring to a boil. 2) form meatballs with the remaining meat mixture 3) while the liquid is boiling add the meatballs 4) simmer until the meatballs are solid and cooked through 5) let simmer at the lowest heat possible 6) serve your soup with the stuffed squash Yummy!  To complete your Harvest meal, slice a few wonderful Honey Crisp apples with a side of a very sharp cheddar cheese.