Roasted Sweet Dumpling Squash Food

ROASTED SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine squash, olive oil, garlic, and 1 pinch salt in a bowl; mix well. Place in a baking dish and cover with aluminum foil.
• Bake in the preheated oven until squash is soft, 45 to 60 minutes, depending on size of cubes.
• Combine panko with thyme, salt and pepper to taste, and butter. Distribute panko-butter mixture evenly on top of squash. Bake until topping is lightly browned, 10 to 15 minutes more.

MAPLE SWEET DUMPLING SQUASH

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.

ROASTED SWEET DUMPLING SQUASH RECIPE

Steps:

• Heat the oven to 425F degrees.
• Cut the squash in half, stem to bottom.
• Remove the seeds and stringy pulp.
• Slice the squash in thin, moon-shaped slices.
• Drizzle 1 tablespoon olive oil over a jelly roll pan (or cookie sheet).
• Place the cut squash flesh side down in one layer on the cookie sheet and move is around a little to coat it with the oil.
• Drizzle the top side of the squash with the remaining oil.
• Bake at 425F degrees for 20-25 minutes, turning the squash over halfway through.
• The squash is done when it is starting to brown (caramelize) and is tender.

STUFFED SWEET DUMPLING SQUASH

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.