'Tis the season for winter squashes!  I love the variety of pumpkins and squashes in the markets now - my favorites being pumpkin pie pumpkins (those small round guys), buttercup pumpkin and when lucky enough to find them, kabocha squash aka Japanese pumpkin.  Good ol' butternut squash is excellent all year 'round too and is particularly loved by my girls.  All of these squash varieties can be used in this recipe.  Choose your favorite and the flavor of it will shine through in this simple yet delicious sauce. 

Making your own dough can seem pretty intimidating.  I have had my fair share of dough failures.  Lucky for you, my kitchen flops can become your culinary successes :)

I most frequently make this with sweet potatoes and portobello mushrooms because they are my family's favorites, and that is how I wrote this recipe.  However it is also wonderful using acorn squash, baking potato, eggplant, sweet pepper, heck hot pepper even.  Once you make the stuffing and walnut breadcrumb topping, you can personalize the meal by putting it into everyone's respective favorite veggie vessel, adjusting time in the oven based on it.