I feel like it’s been forever since I picked up a totally new piece of produce. But last weekend, I found this sweet dumpling squash at my local produce market. It was so cute I had to have it, and at just $0.62 it wasn’t a big splurge.
After a quick recipe search, it seemed the two most popular options were to either stuff the squash with vegetables and grains, or roast the squash with cinnamon and sugar. Let’s just say it’s been a ‘cinnamon and sugar’ kind of week.
I think that was the right choice, because the squash turned out great. I ate the whole thing, right down to the skin. The taste was similar to butternut squash, but it was so much easier to cut because it was smaller. This would also be a great dish to serve at a fall dinner party. Maybe next time I will try to stuff one!
Sweet Dumpling Squash
1 dumpling squash
2 t canola oil
2 t brown sugar
1 t cinnamon
Cut squash in half and remove seeds. Mix oil, sugar, and cinnamon in a small dish. Rub mixture on the inside of each squash half, leaving the remainder in the cavity. Place in a glass dish, and bake at 350F for 45-60 minutes, until soft when pierced with a fork.