Sunday, September 5, 2010

Sweet Dumpling Squash

No, not a new nickname for Airl. An awesome new addition to my dinner arsenal. It looks like a pumpkin and tastes kind of like a sweet potato. The kids LOVED it. Here is the scoop:

Sweet Dumpling Squash--oven roasted

Preheat oven to 350*. Remove excessive stem from squash. Slice squash lengthwise in half. Scoop out the few seeds. Place desired number (skin side up) in greased 9x13 with bit of water in bottom of pan. Bake for 25-30 minutes--depending on number of squash and their size. Remove from oven. Turn squash over(skin side down now). Fill with butter, brown sugar and cinnamon (if desired). Some of mine were so sweet they didn't need any sugar, just a pinch of salt. Return to oven for another 10 minutes or until fork tender. Delicious. I prefered these over the Butternut variety.

Tomorrow I am going to fry them. Did I mention I purchased 30 lbs. of the squash? Yes, I know. And so does my poor husband.

1 comment:

  1. Love love love your blog! It is so cute. I usually read in my google reader account and didn't know how much I was missing out on...glad I came over to the real deal to see your precious polka dots!