👨🍳 Cooking in the Time of COVID 👨🍳
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We talked about sweet dumpling squash in the carnival squash post. This miniature charmer was sweeter than carnival squash (contrary to my expectations based on admittedly limited research) and almost a little nutty with a tender texture and thin skin, so I decided that it would make a perfectly irresistible example of stuffed squash, complete with edible serving bowl.
Turned out to be rather photogenic as well. I cut off the top, cleaned it out, and roasted it flesh side down until it was soft; then I filled it with a mixture of sweet cranberries, chewy wild rice, crunchy toasted cornbread croutons, sautéed apple cubes and pecans. Looks good enough to eat, right? I might even consider adding this to my already overstuffed Thanksgiving menu.