We grew a gigantic Hopi squash plant this summer, and it ended up producing about a dozen lovely round, pinkish-orange pumpkins. They each have a cute little turban at the blossom end, and weigh 2 to 7 pounds. I don’t usually bother growing squash because of the squash bugs, but this plant was incredibly vigorous! So I’ve been looking for ways to eat more winter squash (or give it away).
Stuffed squash is great because you can easily make it so many different ways, you might not even get tired of it before spring! This stuffing, with green chile, pine nuts, apples and cloves, is tasty with either corn bread or regular bread. It’s a perfect vegetarian main dish, but you could add meat, such as browned sausage or shredded chicken as well.
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