Stuffed Sweet Dumpling Squash Food

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

Ingredients

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

Ingredients

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

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