The web is awash with pumpkin and squash recipes as autumn rolls in and Halloween looms ever closer. I've not had much time in the kitchen lately, but when I saw these Harlequin Squash at the market (and the little glob courgettes) I knew I wanted to do something with them. The little munchkin pumpkins will hopefully be turned into jack-o-lanterns later this week.
I kept it really simple this time, because I was short on time and just tossed the courgettes with some garlic, onions and olive oil in a pan. For the squash, I baked it at 200 degrees for about 15 minutes to make scooping out the innards easier before stuffing it with some cous cous and sundried tomato sauce.
Quick, simple and it's kind of fun eating a stuffed something!