Squashducken (The Mammoth Stuffed Squash) with Sage-Hazelnut Pesto

A note on the squash: I chose my squash based on size and appearance. I went to the market with the goal of finding the largest and smallest edible squash I could find. I would recommend asking the vendors which squash taste the best, as I've had some experience with not-so-tasty "edible" squash. I've found that sweet dumpling, carnival, kuri, blue hubbard, acorn, honey nut, and buttercup work well.

subheading: For the squash:

4 to 6 edible squash, ranging in size from very large to very small (the most important thing is that you are able to nest them snugly inside of one another)

Equipment: a roasting pan large enough to snugly secure the largest squash; very sharp knives for cutting; spoons for carving and scooping; 2 large bowls for all your squash debris; a great attitude!

subheading: For the pesto and the assembly:

½ cup sage, chopped

½ cup olive oil, plus for more rubbing

2 cloves garlic, smashed

⅔ cup toasted hazelnuts

¾ cup crumbled ricotta salata

Salt and pepper, for sprinkling

Fresh breadcrumbs (I like mine to be fairly coarse), for sprinkling

Shredded Parmesan cheese, for sprinkling

Smoked paprika or other spices of your choice, for sprinkling

Loaf of tender bread like challah or brioche, cubed, optional and as needed

Directions at food52.com

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