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.
You can get the full recipe for this gorgeous vegetarian dinner over on our recipe card for Baked Sweet Dumpling Squash with Millet & Caponata.
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.
Napa Farmhouse 1885: Thai Pumpkin and Coconut Soup
Red or Green: Pizza with Red Chile Pumpkin Sauce, Black Beans and Fresh Corn
Devour: Easy Pumpkin Cream Sauce
Virtually Homemade: Starbuck’s Pumpkin Spice Frappuccino
Weelicious: Pumpkin Cinnamon Rolls
The Lemon Bowl: Healthy Baked Mac and Cheese with Pumpkin
The Heritage Cook: Chile-Pumpkin Hummus
Dishing: Pumpkin Browns/ Pumpkin Hash Browns
In Jennie’s Kitchen: Pumpkin Scones
Cooking With Elise: Hearty Pumpkin Pasta
And Love It Too: Paleo Pumpkin Pie Oatmeal
Dishin & Dishes: Pumpkin Pancakes with Maple Cinnamon Pecan Syrup
Domesticate Me: Harvest Pumpkin Soup with Candied Bacon
The Sensitive Epicure: Pumpkin Panna Cotta with Pumpkin Seed Brittle
FN Dish: Cook Pumpkin from the Patch
Taste With The Eyes: Sweet and Spicy Pumpkin Apple Soup with Dried Fruit, Pine Nuts and Ancho Chile
Creative Culinary: Pumpkin Beer Bread with Pumpkin Butter Spread
