I'm loving all of the squash available right now. Yum......! Not the greatest pic but I made the Southwestern Corn Pudding from VCON and I decide to fill half an acorn squash with half the mixture and them bake. Oh it was so good! 
To complete the creamy corn pudding, I made the cornmeal crusted tofu from VCON as well. For the spices in the cornmeal coating I used a creole spice so it had a real nice kick to it. Any leftover tofu from this makes a great sandwich the next day.
