The sweet dumpling squash is one of the smallest of winter squashes. They are usually only a few inches in diameter and less than half a pound in weight. When ripe, these sweet dumplings have an attractively variegated skin in shades of yellow and green or yellow and orange. They cook up lighter and dryer than most winter squash. They have an unusually mild, sweet delicate flavor that’s suited for almost any cooking method: Baking, roasting, etc.
Sweet dumpling squash are available September through December. When you are selecting, choose those with green stripes and those that are heavy for their size. Avoid squash with green skin, mottling and soft spots. Store unwrapped in a cool, dry location for up to 10 days before baking, roasting, or using for soup.
A small plump squash that is only about four to five inches in diameter can be cut in half for baking. Seeds can be scooped out with a spoon. You can add butter and brown sugar prior to baking in the oven for 35-45 minutes. Scoop out hot and eat or refrigerate to eat later. These sweet dumpling delights will grace your lunch/dinner table with warmth and sweetness. You won’t be disappointed.
Have you ever had sweet dumpling squash?
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