Heat oven to 425°F. Slice tops of squash off and remove/discard seeds inside to make a nice hole for stuffing. Line a 9- by 13-inch rimmed baking sheet with parchment paper. Drizzle olive oil in each squash and sprinkle with salt and pepper. Put face down on baking sheet and roast for 45 minutes, or until a knife can go through squash easily and squash is tender. Meanwhile, cook orzo according to directions and drain in sieve when done. Add hot orzo to a bowl and mix in ½ cup olive oil. Cook sausage, garlic, shallot, celery, spinach and mushrooms in a skillet over medium heat with 1 teaspoon of olive oil. Be sure to break up sausage while cooking. Cook until sausage is browned and cooked through. Add sausage mixture to orzo along with feta cheese; mix well. Add salt and pepper if desired. Fill each squash with the stuffing. Bake for 10 minutes. Let cool for 5 minutes before serving.

*You may have extra orzo left over to enjoy on the side.

*Butterkin squash are phenomenal—but if you can’t find them go ahead and try acorn, butternut or sugar pumpkin!

*Do you like fresh herbs? Try some chopped fresh sage—add about 1 tablespoon to the hot orzo.

Find Rhode Island author Kimberly Ragosta on social @littlehouseintheforest. For a list of select farms and businesses around Rhode Island where books can be purchased, as well as online purchasing, visit KimberlyRagosta.com.

Reprinted with permission from A Time to Gather by Kimberly Ragosta (Stillwater River Publications, 2023). Cover photography by Belmont & Bliss. Cover flowers by The Garden.