Instructions: This is the closest I could find. It was in the November 96 issue of MS Living. Perhaps Martha adapted this recipe using small pumpkins? Good luck!

1. Heat over to 400 F. Remove and discard top third of each squash, pulp and seeds.

2. Coat inside of each squash with 1 Tbs brown sugar; sprinkle with orange zest and ginger. Bake on parchment-lined pan, until tender, about 30 minutes.

3. Fill each squash with about 1/2 cup orange-ginger sweet-potato puree.

Bake until puree is heated through, 15-20 minutes.

4. Melt butter and granulated sugar in skillet over medium heat. Stir until sugar has begun to carmelize. Add kumquats; cook until glazed, 3-4 minutes.

Add sage leaves; mix. Garnish squash with kumquats and sage.

Orange-Ginger Sweet-Potato Puree (makes about 5 cups puree):

1. Heat oven to 375 F. Wash and dry potatoes, coat skins with shortening; bake until potatoes are tender, about 1 hour.

2. Peel, discard skin and transfer flesh to electric mixer. Mix on medium speed until smooth, about 2 minutes. Remove and discard any stringy fibers from paddle. Scrape sides with rubber spatula.

3. Combine butter and brown sugar; mix about 30 seconds. Add remaining ingredients; mix until combined. Use as filling for Stuffed Sweet Dumpling Squash.

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