Time for Dumpling Squash!
When I see the first squash so beautifully displayed at farmers market, I know that we have turned the corner and the fall baking season is here! Every shape, size, and color of the autumn rainbow is represented in the large piles. Some people like to buy all of the different kinds to decorate their front porch planters, but I love to warm up the oven and get cooking. Nothing can beat the warm and cozy smell of squash baking on the oven.
dumpling squash
Evolution from Sweet to Savory Squash
When I first started baking dumpling squash, I made it very simply with brown sugar and butter. I started to experiment with the idea of a savory flavoring to balance the sweetness of the dumpling squash. The dumpling squash is sweet, and has a rich golden color. The delectable sauce is made with combination of crisp fall apples, apricots, and craisins. The perfect colors and flavors to mix with the golden honey color of the dumpling squash. When it comes out of the oven, quickly add some chunks of goat cheese to make the squash irresistible!
roasted dumpling squash
How Can This Get Any Better?
Toasted pine nuts and fresh thyme make the perfect topping to add to all of this savory goodness. This recipe always receives oohs and aaahs when it is presented at the table. The mixtures of texture and color make everyone want to dive right in! It is the perfect side dish to accompany any of your favorite meals. I have served it with grilled pork tenderloin, any kind of chicken, and the biggest 22 pound turkey. It makes a gorgeous presentation on any kind of serving piece, because there is no drippy sauce to worry about. It is the perfect nod to the fall season, and a recipe that you will make and share often.
roasted pine nuts and thyme
Savory Autumn Dumpling Squash
Fire up the oven and get baking this delectable autumn savory dumpling squash! It is filled with apples, craisins, and apricots, and is as pretty to look at as it is to gobble up!
- Prep Time: 20 minutes
- Cook Time: 1 1/2 hours
- Total Time: 2 hours
- Yield: 6 servings 1x
- Category: vegetable
- Method: oven / cook top
- Cuisine: Autumn vegetable
Ingredients
3 dumpling squash cut in half with seeds removed
3 TB melted butter
1 TB salt
3 TB brown sugar
2 TB pure maple sugar
Zest of 1 lemon
1/2 lemon juiced
1 TB rich balsamic
7 dried apricots small diced
1 apple peeled, cut and diced
3/4 cup craisins
2 TB grainy mustard
2 medium cloves garlic peeled and minced
1 TB white pepper
3 oz. goat cheese broken in small chunks
6 branches of fresh thyme stripped from branch
4 fresh sage leaves chopped
1/2 cup toasted pine nuts
Instructions
Preheat oven to 350 degrees
Cut squash in 1/2 and remove seeds and pulp
Brush each squash with melted butter
Sprinkle with salt
Dust with brown sugar
Place on a sheet pan and bake for 1 hour
Meanwhile add maple syrup, lemon juice and grated zest, balsamic, apricots, apples, craisins, mustard, garlic, thyme, sage, and white pepper to a sauce pan and warm on medium heat until ingredients are blended
Cook for 5 minutes
Remove squash from oven after baking for 1 hour, and add the cooked ingredients evenly between the 6 pieces of squash
Continue baking for 30 – 45 minutes until edges are golden brown
Remove from oven and immediately top with goat cheese chunks allowing them to soften
Top with toasted pine nuts and fresh thyme leaves
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