Stuffed acorn squash
This was yesterday's dinner. The other half will be today's afternoon meal. I think this is the perfect meal for autumn weekends, because (it 1) is tasty; (2) uses the fresh produce of autumn; (3) needs about two hours of time, though only about 20 minutes of hands-on time, and therefore is better for weekends than workdays. It is a joy to be working on something else near the kitchen while it cooks, to hear the squash sizzle and to smell it cooking.

1 acorn squash
1.25 c peeled and chopped apples, roughly 1.5 apples
0.5 c walnut pieces
2 Tbsp brown sugar
1 Tbsp butter

Cut the squash in half, lengthwise. Scoop out and discard the seeds. Place the halves face down in baking dish. Bake at 350 F, 50 minutes.

When the time is approaching to remove the squash from the oven, peel and chop the apples. Stir the apple pieces together with the walnut pieces and brown sugar, until the sugar coats all. When the squash is ready, turn the squash halves over, fill the cavities to heaping with the apple mixture, place a 0.5 Tbsp pat of butter on top of each mound of stuffing, and return to the oven for another 50 minutes.

If desired, once completely cooked, sprinkle with cinnamon and nutmeg.