I’m always looking for ways to make dishes meatless without sacrificing flavor or substance. With that in mind, the beautiful variety of winter squashes at a local market inspired this dish. In the past I used sausage to flavor the filling, but here, baked vegetables boost the taste.
There’s some prep work involved, but the good news is that these stuffed squash halves are best if baked early in the day and reheated at dinnertime, so there’s no last-minute rush. The rest period gives the filling time to set perfectly. You can make this with acorn squash, but I prefer Carnival, a yellow- and green-skinned variety shaped like the acorn but with denser, less watery and more flavorful flesh. Another nice choice is the Dumpling, slightly smaller and much sweeter.