It is squash season and I am taking full advantage of the sweet gourds. In the summer, I like to quickly grill delicate zucchini and patty pan squash while in the fall and winter, I prefer stuffing these hearty vegetables with a savory filling. Not only does it make for a beautiful presentation but the mingling of flavors is positively delightful. Winter squashes are great because they have a natural pocket for filling once the seeds have been removed. The best thing is that you don't even really need a recipe to make stuffed squash - just a few complimentary ingredients that can easily be thrown together. This is also a great way to reuse leftovers and transform them into a completely different meal.
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