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While making my weekly run to this amazing farm stand close to the office for acorn squash, these carnival squash caught my attention. They are very similar in size to the acorn squash that I was looking to purchase, but these orange-and-green speckled little squashes were so beautiful I couldn’t resist adding a few to my basket. The combination of the two varieties of squash is beautiful together.

Cranberry, apple stuffing truly is a perfect side dish to any Fall entree. I often serve this as a side dish with chicken and in stuffed pork tenderloin. The combination of the tart cranberry and sweetness from the apples, mixed with sage create the perfect pairing for pork. With the addition of Italian sausage, the squash becomes a hearty, and delicious main course.

Roasting is the best method for cooking both the carnival and the acorn squash. Roasting the squash enhances the sweet, buttery, nutty flavor of the squash while maintaining the structure and the beautiful yellow-orange flesh color. Do not skip the step of leveling the bottom of the squash. Most acorn squash will have a pointy bottom. With a gentle hand, slice a very small amount off the bottom so that they stand level in your baking dish.

Also, be gentle while scooping out the inside of the squash, and save those seeds! They make the perfect snack if roasted with a drizzle of olive oil, salt, and pepper. Roasted squash seeds would also make a lovely substitute for croutons on top of a salad.

The squash is roasted separately for approximately half the total cooking time before adding the filling. This ensures the filling doesn't burn, and the interior of the squash is properly cooked. If you have fresh sage, adding one or two leaves inside of each squash as it roasts infuses that earthy, lemon, slightly peppery taste of sage into the flesh of the squash.

The filling can easily be made a day in advance and stored in an airtight container. I like to prep all the ingredients the night before, making it easier to quickly prepare the filling while the squash is in the oven on the initial roast.

When adding the filling, remember that the squash is partially cooked. Be careful not to push the filling through the walls or the bottom of the squash. You want to fill the squash to the top, while carefully pressing the filling down. If the filling starts to brown, cover gently with foil for the remainder of the cooking time.

These fabulous individualized servings of stuffed squash are perfect for Fall entertaining!

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