Faraaz and Joanne are vegetarians. So the challenge was to serve something elegant and filling. In the Paddock Market, pumpkins are everywhere. It's October after all. Brian, who always brings unusual vegetables - like the hefty winter melons that find their way into Chinese soups - has mini pumpkins! These are perfect for stuffing and baking.
My stuffing is a mix of vegetables sauteed in olive oil: onion, garlic, cooked lentils, sweet corn off the cob, diced carrot and pumpkin and some sliced ochroes. Top off with some diced bell peppers and some leaves of Spanish thyme. Here is the process in photos.
Brian's box of squash
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| Filling: vegetables sauteed in olive oil, seasoned with hot pepper, onion, garlic, thyme |
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| squashes cut and cored |
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Baked in the oven at 350F for 60-90 minutes 
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