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![Make warm stuffed squash with fondue cheese and sauerkraut this fall for a side dish or easy weeknight vegetarian dinner. Use fondue mix or gruyere, Comte, etc - The Taste Edit](https://thetasteedit.com/wp-content/uploads/2020/11/fall-recipe-stuffed-squash-cheese-sauerkraut-thetasteedit-sarah-stanfield-24-scaled.jpg)
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.