Adapted from this recipe on Herbivoracious.
2 changes:
I couldn’t find Delicata squash right now (I suspect it’s not in season until the weather gets a bit warmer,) so I used acorn squash, instead, and baked it before stuffing at 350 degrees for about 30 minutes.
I pan-toasted the orzo before boiling it.
This was really delicious, although a bit time-consuming (and dirty pan-intensive.) Surprisingly, all four of us liked it (even Hubby, who normally detests ANY dried fruit.)