EASY BAKED DUMPLING SQUASH

I have fallen in love with all of the wonderful winter squash that pop up at my local Farmers Market.

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The other day I found this pretty little guy … the Sweet Dumpling Squash … it is one of the smallest winter squashes, only a few inches in diameter, and less than a ½ pound. I found it to have a flavor close to that of a sweet potato … but it truly has it’s own sweet deliciousness! I could see this squash pureed and used in a simple soup.

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Last night, I found a simple way to just pop it into the oven and cook it along with a few baked potatoes. I then enjoyed it with just a small pinch of nutmeg and cinnamon – I could hardly wait to scoop out the deliciousness all by itself, on my plate (you could mash them). But you know me, I’m just a simple kinda girl…. Anyway you choose to eat this little cutie, you will be glad you did!

Servings: 2    Prep time: 10 min      Cook time: 1 to 1-1/2 hours

INGREDIENTS

  • Sweet Dumpling Squash, 1
  • 1/2 tsp or more Nutmeg or Cinnamon (or both!)

DIRECTIONS

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Preheat your oven to 320 degrees. Wash and dry your squash. Place it whole on a cookie sheet in the middle of the oven for about an hour to an hour and a half (it depends on its size and density.)

Every 20 minutes or so, turn it on its side, and then upside down. As soon as it softens, just about 20 min, poke it with a fork in a few places to let the steam escape.

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As soon as it feels soft, just like you test a potato for doneness, it’s ready to eat.

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Remove from the oven, slice it open and remove the seeds. It’s that easy. If you want to stuff it with a rice mixture you can, chop it into chunks or pureed into a soup. I simply enjoyed eating it as is with a sprinkle of nutmeg and cinnamon.

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The next one I cook, I’m going to try letting it cool (that’s going to be hard since they are so yummy right out of the oven) and then slicing it and adding it to a green salad.

Cheers, Karen

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