Stuffed Sweet Dumpling Squash

Fall is my absolute favorite season. I love the crisp air, the morning frost, the colors of the leaves, and of course - the food! Fall is the time for pumpkins, apple cider, donuts, apple pie, hot chocolate, and squash.

I was at the supermarket the other day and I couldn't resist the bin packed with beautiful sweet dumpling squash. There are so many squash varieties available in stores these days. I was at first torn between them and the delicata. Actually, for the recipe I ended up making, either would be good. I just happened to go for the sweet dumpling.

Honestly, I don't taste a difference between it and the oblong delicata.

What to do with my sweet dumpling squash? Seriously, the squash is great just totally plain with a hint of butter, perhaps some pumpkin pie spice and a wee bit of maple syrup or honey.

When you cut the squash open, just scoop out the seeds. I bet you could toast and salt the seeds and they would be good too!

So, what I ended up with was wonderful - I'm full of pride. I ate it as a meal, but it could easily be a side dish. To give it protein, I added ground beef. The squash was sweet, the currents were tart, the brown rice was nutty and satisfying. The pecans were wonderful and gave it a little crunch. And not only was it delicious, but it was pretty and you could impress your friends and family with this perfect fall dish.