Stuffed Gill's Golden Pippin

Chef Laura Brown

Serves 2-4

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!