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!



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


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