Stuffed Sweet Dumpling Squash Food
STUFFED SWEET DUMPLING SQUASH
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
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
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
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
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- Preheat oven to 400F. Cut the squash in half and remove seeds and strings. Sprinkle with salt and pepper and place face-down on an oiled baking sheet (I used a silicone sheet liner). Bake for 30 minutes, or until tender. (Different types of squash will take different lengths of time. Test by piercing with a fork in thickest areas.) Remove from oven but keep oven turned on.
- While the squash are cooking, prepare the lemon-herbed rice. Heat a non-stick pan and sauté the onion until it begins to brown, about 5 minutes. Add the garlic and cook for another minute. Add the rice, 1/4 cup water, lemon juice and zest, soy sauce, and herbs. Stir well, cover, and cook on low heat just until warm. Add the toasted pine nuts and salt and freshly ground black pepper to taste.
- Stuff the rice into the cavities of the squash. Place them upright in a baking dish and drizzle about a teaspoon of water over each. Cover tightly with aluminum foil and bake for about 20 minutes, until hot throughout. Serve warm, garnished with additional fresh herbs, if desired.
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- Cut a small notch in the squash and bake at 350 F for 40 minutes or so or until the squash is tender. Either cut the squash in half lengthwise, or cut the top off.
- Using a grapefruit spoon, scoop out the seeds and discard, then carefully scoop out the flesh of the squash, taking care not to leave a nice shell and not cut the peel. Chop the flesh of the squash.
- Heat a frying pan over medium heat, then add the olive oil to warm it. Add the bell pepper and garlic and sautee until the onion is soft and translucent, then add the squash and sausage and sautee a bit longer until all the ingredients are warm. Add the cheese and yogurt in bits and stir to melt and mix it in. Add salt & pepper to taste.
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