Stuffed Sweet Dumpling Squash Recipes

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STUFFED SWEET DUMPLING SQUASH



Stuffed Sweet Dumpling Squash image

Sweet potato puree is stuffed into squashes, then finished with kumquats and sage.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

10 small (about 12 ounces each) sweet dumpling squash or acorn squash
1/2 cup plus 2 tablespoons packed light-brown sugar
Zest of 2 oranges, finely chopped
1 teaspoon ground ginger
Orange Ginger Sweet Potato Puree
2 tablespoons unsalted butter
6 tablespoons granulated sugar
1 pint fresh kumquats
10 fresh sage, leaves

Steps:

  • Heat oven to 400 degrees. Remove and discard top third of each squash, as well as the pulp and seeds.
  • Coat inside of each squash with 1 tablespoon brown sugar; sprinkle with orange zest and ginger. Bake on a parchment-lined baking pan until tender, about 30 minutes.
  • Fill each squash with about 1/2 cup puree. Bake until puree is heated through, 15 to 20 minutes.
  • Melt butter and granulated sugar in a skillet over medium heat. Stir until sugar has begun to caramelize. Add kumquats; cook until glazed, 3 to 4 minutes. Add sage leaves; toss to coat in glaze. Garnish squash with kumquats and sage.

MAPLE SWEET DUMPLING SQUASH



Maple Sweet Dumpling Squash image

An easy way to prepare squash. Even folks who hate squash will love this one. Serve it as a side dish, or even as a dessert. This recipe can be prepared with butternut or acorn squash (or any other winter squash), but will require longer cooking times. Kosher: Dairy.

Provided by Whats Cooking

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 sweet dumpling squash
1/2 cup pure maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons salted butter

Steps:

  • Preheat oven to 350 degrees.
  • Cut the squash in half and remove seeds with a spoon.
  • Use a fork to poke several holes in the outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1" of water to bottom of pan.
  • Place 1 tablespoon of butter, 1/8 teaspoon of nutmeg and 1/2 teaspoon of cinnamon in the hollow of each squash half. Pour 1/4 cup of maple syrup on each.
  • Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft.
  • Serve hot. If using sweet dumpling squash, each half will serve one person and can be served with dinner "as is." Alternately, you may allow the squash halves to cool partially, remove the skins, and mash or puree the squash.

Nutrition Facts : Calories 316.4, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 89.4, Carbohydrate 55.1, Fiber 0.7, Sugar 48, Protein 0.2

SWEET DUMPLING SQUASH WITH MOROCCAN VEGETABLE STEW



Sweet Dumpling Squash with Moroccan Vegetable Stew image

Sweet dumpling squash are a small, single-serving variety with a skin tender enough to eat. Here, they make edible bowls for rich vegetable stew.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 17

7 sweet dumpling squash
2 tablespoons unsalted butter, melted
2 1/2 teaspoons coarse salt
6 sprigs thyme
3 parsnips, peeled and cut into 3/4-inch pieces
1 turnip, peeled and cut into 3/4-inch pieces
3 carrots, cut into 3/4-inch pieces
1 russet potato, peeled and cut into 3/4-inch pieces
3 tablespoons olive oil
1 Spanish onion, cut into 1/2-inch pieces
2 garlic cloves, finely chopped
1 tablespoon Ras El Hanout
4 plum tomatoes, cut into 3/4-inch pieces
1 can (15 ounces) chickpeas, drained and rinsed
1/2 cup dried apricots (about 3 ounces), quartered
2 cups homemade or low-sodium canned vegetable or chicken stock
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish

Steps:

  • Preheat oven to 375 degrees. Using a large knife or cleaver, slice off and reserve the top inch of each of 6 squash. Scoop out and discard seeds and stringy fibers. Arrange squash and their tops, cut sides up, in a small roasting pan. Brush insides of squash and tops with butter; sprinkle with 1 teaspoon salt. Place a thyme sprig in each squash. Bake until squash are very tender, about 1 1/4 hours.
  • Meanwhile, peel and halve remaining squash; remove and discard the seeds and stringy fibers. Cut flesh into 3/4-inch pieces; combine with parsnips, turnip, carrots, and potato. In a 5-quart Dutch oven, heat 2 tablespoons oil over medium heat. Add half the vegetables; season with remaining 1 1/2 teaspoons salt. Sear on one side until lightly browned, about 3 minutes. Using a slotted spoon, transfer to a medium bowl. Add remaining 1 tablespoon oil to pot. Repeat with remaining vegetables, and transfer to bowl.
  • Reduce heat to medium-low, and add onion and garlic. Cook, stirring occasionally, until onion is softened, about 15 minutes. Add ras el hanout, and cook, stirring, 1 minute more. Add tomatoes, and cook, stirring occasionally, until they have broken down and formed a thick sauce, about 15 minutes.

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