Recipes

The best part about stuffed squash is that it’s a great way to use up odds and ends in your fridge. You can take it in all different directions: try feta and olives, pine nuts and raisins, or chickpeas with turnips and cumin. But carnival squash is so flavorful on its own that some vegetables, herbs, and sautéed onion are really all you need.

Preheat oven to 400°F.

Heat olive oil in a large sauté pan over medium heat. Add onion, mushrooms, and carrots and cook for 7 to 10 minutes, until tender and beginning to brown. Add cooked rice and herbs, season generously with salt and pepper, and stir to combine. If using any additional ingredients, add them now.

Cut tops off squash to create little caps. Trim a small amount from the bottoms, if needed, so the squash sit upright. Scoop out and discard the seeds and stringy pulp.

Fill each squash with rice mixture and replace tops. Place on baking sheet and roast 45 to 60 minutes, or until a paring knife easily pierces the flesh.

Let cool a few minutes, then cut each squash in half and serve.