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   -=> Quoting Dave Drum to Jim Weller <=-   
      
    JW> The small sugar pumpkin, another cultivar of the same species (C.   
    JW> pepo) is much superior for pie making and other sweet applications.   
      
    DD> The average pie pumpkin (according to Libbys) comes in in truckload   
    DD> lots at 18 - 20 pound average weight (8 - 9 kilos).    
      
   The sugar pumpkins I get run not more than 10 pounds each.   
      
    DD> Title: Savoury Stuffed Squash (Pork)   
    DD> Sweet Dumpling Squash; about   
    DD> 8 oz each   
      
   Now those I have not come across. The stuffing sounds good though   
   and I just happened to buy 2 acorn squash this week.   
      
   Another stuffing, meatless this time ...   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Moosewood's Stuffed Squash   
    Categories: Vegetarian, Vegetables, Mushrooms, Cheese, Nuts   
         Yield: 10 Servings   
       
         5    Acorn and/or butternut   
              Squash, split and seeded   
         1 lb Mushrooms, chopped   
         2 md Onions, chopped   
         6 cl Garlic   
       1/2 c  Chopped walnuts   
       1/4 c  Sunflower seeds   
         1 c  Mixed dried cranberries and   
              Raisins   
         3 tb Fresh rubbed sage   
              Black pepper to taste   
         6 sl Wheat bread, cut into   
         1    -inch squares   
       1/4 c  Shredded Cheddar or   
              Mozzarella   
       
     Bake the squash face down on foil covered baking pans, 30 minutes at   
     350F.   
        
     Saute the onions, mushrooms, garlic, walnuts, sunflower seeds, and   
     dried fruit on medium with just a small splash of olive oil. Cook   
     until the onions are translucent and the mushrooms shrink. Quite a   
     bit of liquid will come out of the mushrooms; drain this and save it   
     for some other dish (I used it as a broth base for a rice dish). Add   
     the sage, pepper, and bread and cook for about 5 minutes on low, stir   
     lightly.   
        
     Add the cheese and stuff the mixture into the squash. If using   
     butternut, you might want to enlarge the hole a bit along the   
     length of the squash. Bake, face up, at 350 F for about 25 minutes   
     or until the squash is tender; serve immediately.   
        
     From: Chuck Narad   
       
   MMMMM   
       
      
       
      
   Cheers   
      
   Jim   
      
      
   ... Farmers Market means something quite different in Yellowknife.   
      
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