Quoting Dave Drum to Jim Weller <=-

The small sugar pumpkin, another cultivar of the same species (C.
pepo) is much superior for pie making and other sweet applications.

The average pie pumpkin (according to Libbys) comes in in truckload
lots at 18 - 20 pound average weight (8 - 9 kilos).

The sugar pumpkins I get run not more than 10 pounds each.

Title: Savoury Stuffed Squash (Pork)
Sweet Dumpling Squash; about
8 oz each

Now those I have not come across. The stuffing sounds good though
and I just happened to buy 2 acorn squash this week.

Another stuffing, meatless this time ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moosewood's Stuffed Squash
Categories: Vegetarian, Vegetables, Mushrooms, Cheese, Nuts
Yield: 10 Servings

5 Acorn and/or butternut
Squash, split and seeded
1 lb Mushrooms, chopped
2 md Onions, chopped
6 cl Garlic
1/2 c Chopped walnuts
1/4 c Sunflower seeds
1 c Mixed dried cranberries and
Raisins
3 tb Fresh rubbed sage
Black pepper to taste
6 sl Wheat bread, cut into
1 -inch squares
1/4 c Shredded Cheddar or
Mozzarella

Bake the squash face down on foil covered baking pans, 30 minutes at
350F.

Saute the onions, mushrooms, garlic, walnuts, sunflower seeds, and
dried fruit on medium with just a small splash of olive oil. Cook
until the onions are translucent and the mushrooms shrink. Quite a
bit of liquid will come out of the mushrooms; drain this and save it
for some other dish (I used it as a broth base for a rice dish). Add
the sage, pepper, and bread and cook for about 5 minutes on low, stir
lightly.

Add the cheese and stuff the mixture into the squash. If using
butternut, you might want to enlarge the hole a bit along the
length of the squash. Bake, face up, at 350 F for about 25 minutes
or until the squash is tender; serve immediately.

From: Chuck Narad

MMMMM




Cheers

Jim


... Farmers Market means something quite different in Yellowknife.

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