Sweet Dumpling Squash
Sweet Dumpling Squash has a flavor profile similar to that of a Delicata Squash, nutty, but slightly sweeter. It has cream, orange and green colored stripes covering the shallow lobed, round, acorn like shape. The flesh is an amber color and smooth.
Sweet Dumping stores better than Delicata, Spaghetti and Acorn Squash. Stored in a cool, dry, and well-ventilated space, it will keep for a couple of months if there are no visible blemishes.
Sweet Dumpling can be cooked using the ‘Simple Cooking Method for Winter Squash’ below, served in its skin with a little butter and perhaps a dab of pure maple syrup, honey, or brown sugar.
They are a nice size and shape to use for stuffing and instead of cutting them in half, cut a hole it the top and scoop out the seeds. You can then slice a tiny piece off the bottom so that it sits nice and flat in a baking dish. They can also be peeled and cubed for use in stews and ragouts.
Simple Cooking Method for Winter Squash:
Preheat oven 350 degrees
Carefully slice your squash in half and scoop out the seeds. You may save the seeds for roasting or discard them into your compost or trashcan. Brush a little olive oil around the rim of the two squash halves and place cut side down in a baking dish. Fill the baking dish with 1 to 2 inches of water, wine, or broth and bake in the oven until a fork will easily pierce through the skin, about 25-45 minutes, depending on the size of the squash. Be sure to check and make sure the liquid doesn’t totally cook out of the pan. Add more if needed.
Either scoop out the flesh and serve with butter and other adornments, or enjoy by eating the flesh straight from the skin.