Golden-Glow Stuffed Squash

For this recipe, I used an acorn squash that we grew in the garden last summer. The filling was simple, but tasty. Instead of white of brown rice, I used a red rice that has a bit more flavor. The squash got so soft that it fell apart as I tried to get it out of the pot. My crockpot goes to stay warm after the timer goes off, which is nice so that things stay warm, but when I don't get home for a few hours, the dish definitely gets overcooked. Yet another reason to get that timer that will delay the start of cooking. I forgot to take photos again, but here's the recipe.

1 tbsp olive oil
1 medium yellow onion, minced
1 medium carrot, finely chopped
1 small yellow bell pepper, seeded & chopped
2 cloves garlic, minced
1/4 tsp turmeric
2.5 cups cooked rice
1 tbsp fres parsley, minced
1 tsp dried thyme or sage
Salt & pepper
1 large winter squash, halved & seeded
1 cup hot water

1. Heat oil in large skillet over medium heat. Add onion, carrot & pepper, cover & cook until soft. Stir in garlic & turmeric, then stir in rice, parsley & thyme/sage and salt & pepper to taste. Mx well & spoon mixture into squash cavities.

2. Pour water into slow cooker & add squash halves, stuffing side up. Cover & cook on low until squash is tender, about 6 hours. Serve hot.

Bourbon-spiked Pumpkin Bread Pudding

Bread pudding is perfect for chilly spring nights. This was great right out of the crockpot, but the leftovers were too mushy & had a strange flavor. So maybe make it for a gathering? It could have been because I made it with pumpkin purée from a fresh pumpkin that I had baked & then frozen. I haven't quite figured out the exact spices to make the substitution for canned pumpkin.

4 cups cubed white or wheat bread
3 cups milk or vanilla soy milk
1 16oz can pumpkin
3/4 cup brown sugar
1/4 cup bourbon
1 tsp vanilla extract
1.5 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/4 tsp salt

1. Press half the bread cubes into bottom of lightly oiled slow cooker.
2. In medium saucepan, heat milk until hot. Do not let boil. Remove from heat & set aside.
3. In large mixing bowl, combine pumpkin, brown sugar, bourbon, vanilla, spices & salt. Blend well, then slowly add hot milk, stirring constantly. Carefully pour half of the mixture over the bread, pushing them down to moisten them. Repeat with remaining bread & mixture. Cover & cook on low for 3 hours, until firm.
4. Turn off slow cooker & let pudding sit, covered, for 20 min before serving.