I love the farmers market in the fall. The leaves are falling, it’s cold enough in the morning to bundle up and cold enough that my kids are a little frozen and stay close by to hold a warm hand. I love the colors at the market during the fall: there are falling leaves of gold and red – crunching under feet, bright orange persimmons, green and yellow winter squash all gnarled and splotchy, scarves wrapped round bustling shoppers… Let’s go back to that winter squash. There was a stall offering some unknown variety of winter squash in which someone took the time to cut, peel, and de-seed the squash, all bagged up and ready to cook. I am in love with this farmer because as much as I enjoy winter squash, it can be labor intensive and I am all about fast paleo food!! So today, I made a stuffed London Broil with winter squash and it was really super yummy. Here’s the recipe: Take a 2-3 lb London Broil butterfliy it and pound it out thin (about 1/2 inch thick). For the stuffing mix together: 1 bag frozen chopped spinach, 1 chopped purple onion, 1/2 cup diced sun-dried tomatoes, handful of diced green stuffed olives, a big drizzle of olive oil, and minced garlic and cracked black pepper to taste. Spread stuffing mixture onto London broil and roll up. Secure with toothpicks. Place London broil into crockpot and place sliced winter squash all around the meat. Pour any leftover stuffing mixture on top and a little more olive oil over the squash and cook all day on low. Delicious….