This squash is shaped like an orb, and tends to be denser than straightneck squashes, it’s a great candidate for stuffing and roasting. It’s also really good for slicing and either grilling or pan frying.
You can either cut a circle around the stem, angling inward with a paring knife and scooping out the seeds, cut the top off like a lid, or cut in half along the meridian or equator. Scoop out the seeds and guts and cleanly as you can, using the edge of a spoon.
Farms that Grow Round Squash
Stuffed Round Squash with Curried Lentils