do you like to gather squash like a squirrel?
Whenever I think of the fall baking season, my mind immediately wanders to squash Specifically dumpling squash. In my opinion, dumpling squash is the sweetest member of the squash family. Maybe that is why we are such good friends. The minute I see the first beautiful piles at the farmers market, I start gathering them like a little squirrel. Suddenly I have a whole counter and kitchen table full of squash and I can’t wait to get roasting!
fabulous ingredient coming right up!
There is nothing like the warm delicious smell of dumpling squash roasting in your oven. As long as I can remember, I have roasted mine with brown sugar and butter. Now you could absolutely stop right there and have a delicious side to your family meal. I think it is a great idea to enjoy your standard recipes, but it is a fabulous idea to bump them up a few notches. To demonstrate this idea, I would like to introduce pomegranate molasses to the cooking team.
the most gorgeous drizzle
I am not sure when I first was exposed to pomegranate molasses? It may have been in in a jar at a cooking store? Whenever I come across an idea that I think will enhance an existing recipe, I start thinking about how I can make it better in my own kitchen. Pomegranate molasses are basically a rich syrupy reduced version of pomegranates. And I thought they would be a surprisingly different drizzle for the top of my dumpling squash.
fall’s masterpiece seasoning…
I addition to the rich and beautiful glaze, I wanted to have a little crunch for the top of the squash. In the past, I have roasted different nuts and seeds, but I wanted to try a new crunchy idea. Crunchy sage was the perfect answer! After all, sage is the masterpiece seasoning of fall! It brings an earthy texture and flavor to all of your family recipes. Even if you don’t think you like squash, I bet you will like this version. It has become a treasured family recipe at our house.
roasted dumpling squash drizzled with pomegranate molasses
roasted dumpling squash drizzled with pomegranate molasses and crunchy sage will convert even the fussiest people around your holiday table
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 1/2 hours
- Yield: 6 dumpling squash halves 1x
- Category: vegetable
- Method: oven
3 dumpling squash halves to make 6 servings
1 TB butter for each dumpling squash half
1–2 TB of brown sugar for each dumpling squash half
salt and pepper
zest and juice from 1 lemon
Roasted squash seeds:
2 TB brown sugar
dash of chipotle pepper
1 TB butter
pomegranate molasses for drizzle ( may purchase or make your own )
17 leaves of fresh sage
2 TB butter
drizzle of fresh lemon juice
Preheat oven to 400 degrees
Push your dumpling squash on your cutting board to remove the stem
Carefully cut the dumpling squash in half and remove the seeds and strings, placing them in a small colander to clean the seeds for the topping
Salt and pepper the insides of the dumpling squash
Place 1 TB of butter and 1-2 TB of brown sugar in each dumpling squash
Roast in the oven for 1 hour, or until golden brown around the edges
When you remove the squash from the oven, sprinkle each piece with fresh lemon zest and juice
While the squash is cooking, toast the dry squash seeds in a saute pan with butter, brown sugar, and chipotle seasoning. Add salt to taste
Toss for a few minutes until golden brown
Place cooked seeds on parchment to cool
Clean saute pan and melt 2 TB of butter
Add the fresh sage leaves and cook for 30-60 seconds until crisp
Drizzle fresh lemon juice on the top
Drizzle pomegranate molasses on top of cooked squash
Sprinkle crunchy sage on top of cooked squash