Aren’t these cute little squash the perfect vessel for stuffing? I love playing with the ingredients and flavors added. For instance, no orzo in the pantry? Quinoa or farro works great. Got a family member who’s not a fan of a strong onion flavor? Switch the onions out for shallots, which have a milder flavor. Out of Parmesan cheese? Grab some shredded mozzarella for a change up.
As for the grapeseed oil, I like using this as an alternative to other oils. It holds up better to the higher roasting heat, and perfumes the squash with a delicate roasted garlic flavor. I use Wildtree’s Roasted Garlic Grapeseed Oil on dishes big and small. Can’t live without it in my pantry!
What would YOU stuff into these seasonal squash?