Stuffed Gill's Golden Pippin
Chef Laura Brown
1 larger small winter squash (a large Black Futsu, delicata or Small Wonder spaghetti) or 2 smaller squash (Gill's Golden Pippin, Shokichi Shiro)
2 to 4 c of filling, depending on squash size and number. I typically use a combination of wild rice, sweet corn, leeks, and vegetarian sausage (all cooked in advance).
Preheat the oven to 375°F
Slice the Gill's Gold in half lengthwise and remove seeds.
Place the squash cut-side down on oiled cookie sheet or baking dish. Roast for approximately 20 minutes, or until squash is tender when a knife is inserted. Remove from oven.
Combine stuffing ingredients and season with salt, pepper, garlic powder or other spices to taste.
Stuff the squash with the stuffing - it is fine for the stuffing to form a high mound.
Bake the stuffed squash for approximately 20 more minutes. Serve immediately!