We’re officially in squash season! While we may adore the produce of summer, by the time October arrives, we’re craving the sweet yellow flesh of a squash or pumpkin.
There are a number of varieties of squash, and if you’re a subscriber you’ll be trying many of them soon. But since Food Network’s Fall Fest is about pumpkins today, we wanted to share a recipe for stuffed dumpling squash that could just as easily be made with a tiny sugar pumpkin that looks more like a jack o’lantern than the one we have pictured.
Sugar pumpkins are much smaller than carving pumpkins. You’ll start to see them at the grocery store and farmers’ market this time of year. You’re looking for ones that range from 2 to 4 pounds. Their flesh will be dense, sweet and firm, perfect for cooking up.
Whether you’re using a sweet dumpling squash or a sugar pumpkin, you’ll love the Italian-inspired stuffing that gets baked up inside the vegetable. We start with millet, which we cook up while the squash is in the oven…
In the next pan over, we’re sautéing zucchini, eggplant, and red pepper and seasoning the mixture with vinegar, sugar, and parsley.
We mix all that and add some fresh goat cheese before stuffing the squash with the mixture. Back into the oven they go, for the filling to warm up and the top of the squash to brown. Then, enjoy this delicious vegetarian main that perfectly bridges the seasons.
We’re happy to be participating in Food Network’s Fall Fest, a weekly blog tour of all the incredible produce we’ll be enjoying this season. This week, the topic is pumpkins! You can see the other bloggers’ delicious pumpkin creations by following the links below.