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1
Heat the oven to 400.
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2
Peel and trim the squash; separate the necks from the bases.
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3
Scoop out the seeds from the bases, and reserve.
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4
Roughly dice the necks into pieces no bigger than 1/2 inch.
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5
Rub the hollowed out bases inside and out with olive oil; sprinkle with salt and pepper.
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6
Stand them up on a rimmed baking sheet, and roast, flipping once, until they are browned all over and you can easily pierce the flesh with the tip of a sharp knife, about 1 hour.
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7
Meanwhile, soak the porcinis in 1 cup hot water until soft; remove, and chop them, reserving the liquid.
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8
Put 3 tablespoons olive oil in a large skillet over medium-high heat.
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9
When the oil is hot, add the onion and cook, stirring occasionally until it begins to soften about 5 minutes.
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10
Add the chopped squash and porcinis, and sprinkle with salt and pepper.
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11
Cook, stirring occasionally until the squash is nicely browned, 8 to 12 minutes.
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12
Add the red wine, stirring to scrape up any browned bits from the bottom, and let it bubble away until it almost disappears.
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13
Add the porcini soaking liquid (leave any sediment behind) and the stock.
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14
Bring to a boil, then reduce to a simmer.
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15
Cover partly and cook, adding more liquid if the pan gets too dry, until the squash is very tender, 10 to 15 minutes; taste, and adjust seasoning.
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16
Put 1 tablespoon olive oil in a separate small skillet.
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17
When the oil is hot, add the squash seeds and cook, stirring occasionally until golden brown and crisp, 4 to 6 minutes.
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18
Turn off the heat, add the chopped sage, lemon zest and a sprinkle of salt and pepper, and toss.
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19
When the squash bases are done, spoon the chopped squash mixture into the cavities (save the leftover stuffing, or serve it on the side).
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20
Sprinkle the squash seeds over the top, and serve.
