Today,  I  offer  a  perfect  fall  entree' of small  delica  squash  (kabocha)  parboiled,  stuffed  with ground  pork,  rice,  fresh  green  pepper,  garlic, walnuts,  homemade  pesto,  brushed  with  butter and  baked.

½ cup uncooked rice

4 small delica  squash

½ pound lean ground pork

½ pound sage sausage

1tablespoon olive oil

1 small green pepper, finely minced

½ cup onion, finely diced

4 cloves garlic, chopped

1 cup chicken (or pork) broth

 4 tablespoons homemade pesto

½ cup chopped walnuts

½ cup Parmesan cheese , grated

½ stick butter, melted

Cook Rice according to directions.

Boil squash whole until just tender; carefully cut squash tops off, about one inch from the stem and set them aside. Using a spoon, scoop out pulp, seeds and membranes, taking care not to break shells. Set pulp aside. Place squash shells in a baking dish.

Mash ½ cup squash pulp. Heat olive oil in a large skillet over medium heat. Cook pork and sausage with green pepper, squash pulp, onion and garlic. Add chicken broth, cooked rice, salt and pepper to taste. Simmer additional 10 minutes, before removing from heat. Stir in Parmesan cheese, pesto and walnuts.

Stuff squash shells to the top with the sausage mixture. Replace the tops, brush squash with melted butter and bake at 350° for 20-30 minutes (until filling is thoroughly heated through) Servings: 2 to 4