Baked Stuffed Squash, Three Ways

There's something wonderful about baked stuffed squash. It's like healthy comfort food -- hearty, warm, and delicious. It's also fun to make since there is an endless variety of stuffings.

Since Thanksgiving is coming up soon, I figured I'd try out three of my favorite winter squashes - acorn, butternut and delicata - with three different stuffings.

To make things easier on myself, I used short grain brown rice as the basis for all of the stuffings though you could just as easily use farro, quinoa, basmati rice, risotto, torn up bread, etc. I used egg as a binder and lots of fresh herbs in each one.

The stuffed delicata squash and the stuffed acorn squash were inspired by an article on winter squash that I clipped from Sunset magazine last fall although I've adapted them both slightly. I made up the butternut squash recipe after browsing through some recipes online. There is plenty of room for interpretation so please feel free to be creative with your ingredients.

Hope you enjoy this smorgasbord of stuffed squash! Click below for the individual recipes.

* Sage and Nut-Stuffed Delicata Squash
* Sweet & Savory Stuffed Acorn Squash
* Red Pepper & Sausage-Stuffed Butternut Squash