Embrace all things fall with this versatile recipe for jewel-toned stuffed acorn squash with sautéed fennel, apples, toasted farro, dried cranberries, and parsley.   The shift toward fall produce is frequently a jarring one for me. There’s a certain novelty in prepping and cooking vegetables after months of slice and eat meals, but all this … Continue reading Stuffed Acorn Squash with Fennel and Apples