Contributed by (Recipe adapted from “Guide to Good Eating” at http://dining.gmnews.com)

Ingredients

2 Gem or 1 butternut squash
1 Tbs Olive oil
1 Garlic clove, crushed
6 C sun-dried Tomatoes
6 C pitted Black olives
1/2 C fresh Bread crumbs
1 Egg, beaten
1 teaspoons fresh thyme leaves, plus fresh thyme sprigs, to garnish
7 pound firm tofu, cubed
Salt and freshly ground pepper

Instructions

Bring a large pot of lightly salted water to a boil and blanch the squash whole for 10 minutes, until tender. Drain them and set aside. Heat the oil in a skillet, add the garlic and sun-dried tomatoes, and cook on medium heat for five minutes, until softened, but not browned. Transfer to a bowl, then add the olives, bread crumbs, egg, thyme leaves and tofu. Stir until well combined with the garlic and tomatoes. Season to taste, then let cool. Slice the top from each squash and carefully scoop out the seeds with a metal spoon, discard the seeds. Fill each squash with the tofu and thyme stuffing. Turn the broiler onto low heat. Place the squash under the broiler (without the tops) to cook slowly for 25 to 30 minutes until tender and heated through. Serve hot, with or without tops, garnished with sprigs of fresh thyme on top. Serves 4.

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