Monday, November 18, 2013

Recipe Share: Sweet Dumpling Squash

And you see what I have done with my acorn squash and my newly discovered sweet dumpling squash.
Someone email a question about the little pumpkins we got in our boxes last week.  Just knowing the CSA I knew they were edible but had no idea what they were called or how to fix them.  We just called them cute little pumpkins.  So I did the next best thing...emailed Rue.  So he sent back the recipe that I am sharing today.  We are going to have them for dinner tonight and I will let you know how they are. 

Sweet Dumpling Squash
Cut in half from top to bottom.  Put face down on cookie sheet and bake at 350 degrees until tender/soft when poked with a fork.  Remove the skin and eat with butter and maple syrup or butter and brown sugar.

I was really surprised.  I liked at it!  I think I would choose to put more brown sugar in to make it a little sweeter.  The texture is like mashed sweet potatoes and the taste is somewhat like that also.  I think we will have these little cuties again sometime.  Also maybe I might add some nutmeg.


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