Monday, July 23, 2012

Fresh Dumpling Squash

I found these little treasures on Amazon Fresh and decided to give them a try. When I ordered them the description said "large" squash, so I just bought one. Oops they are little- about the size of an apple, so I  had to wait for my next order to buy another one. I found this recipe online and followed it pretty close to the original. The butter, cinnamon, nutmeg, and syrup definitely make these a treat, but a DELICIOUS one too.  Here is my version:

Fresh Dumpling Squash
Dumpling Squash
1/2 T butter
1 T Pure Maple Syrup
(The original recipes had measurements for the spices, but I just sprinkled it. The original recipe also had brown sugar, which I left out. It is already so sweet, this wasn't needed)

Preheat oven to 350 degrees.

Cut squash in 1/2 and scrape out seeds.

Turn squash over and pierce skin with a fork a few times. 

Turn it back over and fill each squash with ingredients above. Sprinkle cinnamon generously and use a pinch of nutmeg per squash. 

Place squash in a dish with about 1 inch of water in the bottom of the dish. 

Bake uncovered in oven for about 50 min. I cooked 4 squash and they took about an hour. The squash will be tender when it is finished cooking. 

Remove and enjoy!

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