As we move into November, the orange leaves in the vineyards are suddenly dropping, it's getting darker and windier, and the temperature is getting chilly. Since we're staying inside more, I wanted to find ways to use the squashes we have collected over the past few weeks. Squash does double duty because it's beautiful, can sit on the table for a while, and doesn't take up room in the refrigerator. I love reading Nigel Slater's books, and when I found his Stuffed Squash with Gruyere it sounded like the perfect hearty side dish or easy vegetarian dinner.