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Squash, Sweet Dumpling

$3.95

Each (~1.25 lbs)
This squash can be hard to peel because of its lobed shape, but luckily the skin is thin and edible, much like delicata squash. It is most often roasted or baked with the skin on, whether it's cooked whole or split in half. If you're cooking a whole squash, be sure to pierce the rind in several places with a fork or small knife to release the steam as it cooks. If you're baking halved pieces, remove the seeds. You can cook it with the hollow side up or down, depending on your recipe.

Sweet dumpling squash meat cooks up lighter and dryer than most winter squash, and has a sweet, mild flavor which pairs well with nuts, cheese, and dried fruits. Their shape makes these squash great for stuffing the halves with ground meats or grains, cheese, or other vegetables for an eye-catching side dish or meal. For an even more festive presentation, cut around the stem of the squash, remove the top, and scoop out the seeds. Stuff it with your favorite meat or grain mixture, and bake until the filling is cooked and the squash is tender.

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