The squash was stuffed with a variety of sweet and savory ingredients, including fresh sage, dried peaches, sauteed onion, prunes, and rustic whole wheat bread cubes. It was not a fast dish, but it wasn't difficult either. First I had to bake the squash for an hour, then let it cool another hour, prepare the stuffing, fill the squash cavities, and heat it through.
It was a very rich and savory dish that contrasted well with the tangy cranberry chutney I served with it. I found the recipe in a 1980 edition of the Good Housekeeping Illustrated Cookbook. Being vegetarian, I don't turn to this book on a regular basis because it's too meat-centric. But every now and then, when I need a good, standard recipe -- like cranberry sauce -- it's a terrific resource. (My other go-to books include the Joy of Cooking and Vegetarian Cooking for Everyone by Deborah Madison.)
It was a great way to kick off Thanksgiving; I can hardly wait for part deux!
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