This is my suggestion for a glorious vegetarian main course. I bet that even avid meat-eaters will enjoy it. The combination of the sweet, mini squash with the tart quince is perfect! For the stuffing I adapted the recipe for the Stuffed Quince I have in my Mediterranean Vegetarian Feasts (page 156). But I omitted the tomato sauce.
The small squash can be an interesting substitute for quince in case you cannot get the fragrant old apple-like fruit, which is the epitome of our Mediterranean winter. I actually envy my American friends because they can get these absolutely fantastic mini butternut squash, or honey-nut-squash as they are called. They were developed by Michael Mazourek, a plant breeder at Cornell University, in collaboration with the visionary Dan Barber.
If you are going to stuff just the squash, I suggest you add some tart apple to the stuffing or spike its sweetness with pomegranate molasses. (more…)