Sweet dumpling squash

Roasted Sweet Dumpling Squash

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Ingredients:

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  • 1 Sweet Dumpling Squash

  • 1 Tbsp. Maple Syrup (Feel free to replace with brown sugar or other preferred sweetener!)

  • 1/2 Tbsp. Cinnamon

  • 1 Tbsp. Olive Oil

Process:

  1. Preheat oven to 375 F

  2. Cut Sweet Dumpling Squash in half; scoop out the seeds

  3. Evenly brush meaty side of the squash with Maple Syrup, Oil and Cinnamon

  4. Place squash flat side down onto a baking sheet

  5. Place baking sheet into preheated oven until the squash skin can easily be penetrated by a fork (around 35 minutes)

  6. Remove from the oven; allow to cool to reasonable temperature then scoop the meat of the squash out of the peel (sometimes the skin is thin and tender enough to consume, feel free to make that judgement based on the squash you are using!)

Sweet Dumpling Squash and Pear Soup

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Ingredients:

  • 4 Cups Sweet Dumpling Squash, Peeled & Cubed

  • 1-2 cups Pears, peeled and cubed

  • 4 Cups Vegetable Broth

  • 1/4 Cup Yellow Onion, Chopped

  • 1 Clove Garlic, Finely Chopped

  • 1 Tbsp. Grated Ginger

  • 1 Tbsp. Maple Syrup

  • 2 Tbsp. Olive Oil

  • Salt

Process:

  1. Preheat Oven to 400F

  2. Peel, de-seed and cube Squash & Pears

  3. Evenly coat Squash and Pears in 1 Tbsp. of Olive Oil and Season with Salt; place on a sheet pan and place in preheated oven

  4. Cook Squash and Pears for 30 minutes, or until Squash is tender

  5. Grate Ginger, Chop Garlic and Onion

  6. In a medium Sauce pan, heat 1 Tbsp. Olive Oil over medium/high heat

  7. Add Chopped Onion and Garlic to the pan, and allow to brown

  8. Add Vegetable broth, Squash and Pears, Ginger and Maple Syrup to the pan; cook for five minutes

  9. Using and Immersion Blender, Blend the squash and pears until the soup is a consistent texture

  10. Allow for soup to boil, Season with Salt

  11. Top with pepitas & Serve

  12. Ad

Roasted Vegetable Salad, with Dijon Vinaigarette

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Ingredients:

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  • 1/2 Large Beet, cubed

  • 1 Cup Sweet Dumpling Squash, cubed

  • 1 Cup Brussels Sprouts, halved

  • 1 Cup Spinach

  • 1/4 Cup Feta Cheese

  • 2 Tbsp. Apple Cider Vinegar

  • 1 Tbsp. Dijon Mustard

  • 4 Tbsp. Olive Oil

  • 1 Clove Garlic, finely chopped

  • Salt

  • Pepper

Process: Roasted Vegetables

  1. Preheat oven to 400F

  2. Cut Beet, Squash & Brussels Sprouts; evenly coat with Olive Oil & season with Salt

  3. Place vegetables on a baking sheet, place in the oven for 30 minutes, or until Squash and Beets are tender, and Brussels Sprouts are browning

  4. Place Spinach in a bowl, top with roasted vegetables, feta and Dijon Vinaigrette*

Dijon Vinaigrette

  1. Combine, 2 Tbsp. Olive Oil, Dijon Mustard, Apple Cider Vinegar, Garlic, salt and pepper in a small bowl; Mix evenly

  2. Pour over Salad