Squash!

Another sure sign of autumn- the abundance of squash in farmers markets and grocery stores. This isn't really a recipe- just an idea of what to do with yummy squash.

This variety is called sweet dumpling:



I stuffed it with a creamy mushroom and Italian sausage risotto:



The basic cooking technique: Preheat the oven to 350°. Carefully cut the top of the squash off and set aside. Scoop out the seeds and discard. Scoop out some of the flesh and set aside (to add to filling). Bake the squash for 45 minutes or until tender. Let cool, and then fill with any kind of rice or pasta you like, and bake until hot.

Any squash will do. The dumpling squash is especially sweet.