Seventy-third Post ~ Turkey with Pear and Cherry Dressing with Spiced Acorn Squash

Autumn is my favorite time of year for so many reasons: the colors, the crispness of winter on the air, the scent and sound of leaves crunching under my feet - and the foot. Let us not forget the food. This is the time to celebrate savory, spicey, home-inspired comfort foods - and I decided to make turkey tonight - turkey tenderloins, that is!

Here's what you'll need for this simple turkey preparation:

~ Turkey tenderloins

~ Chopped piece of shallot

~ Garlic

~ Sage

~ EVOO

~ Bosc pear

~ Dried Cherries

~ White wine

For the acorn squash (so easy and yummy - makes a good lunch when you want to say you were good and "only had vegetables" for lunch!)

~ Halved acorn squash

~ Brown sugar

~ Butter

~ Spices of choice - I always choose cinnamon, nutmeg, ginger and cloves

Here's how I make the squash, which can sit and wait after cooking until the meal is ready:

Pierce the squash and microwave it for about 30 seconds on high. This makes it far easier to cut. Slice in half. If you're only cooking one half, saran the other and save it for a lunch later on in the week. Scoop out the seeds and fill the middle with a tab of butter, ample sugar and lots of spices. Place it in a small bowl and put a tiny amount of water in. Saran and microwave for 3-5 minutes. Let it sit until the rest of the meal is done.

Slice the pear and mince some onion. In a stick-free pan, begin sauteeing the onion, garlic, white wine and sage. Add the turkey tenderloins, a little pepper and some salt. Just when they've browned nicely, add the pear slices and cherries. You may need to add a bit more wine. Cover the pan and let it cook until the juices from the turkey run clear. Serve with the squash.

I enjoyed tonight's meal with a Chardonnay by Tall Poppy. It was fruity and oaky, reminiscent of late-harvest pears and apples. It was the perfect compliment to this meal!

Yours in the love of good food and wine (and autumn!)

AL