Sweet dumpling squash
Squash season is in full swing, and new varieties seem to pop up every time I go shopping. This particular one was labeled a “sweet dumpling”, although if I believe the pictures on this squash guide , it looks more like a “delicata”.
Whatever its name, I sliced it in half lengthwise, brushed a little olive oil on it, and roasted it until tender. The yellow flesh was slightly sweet and very, well, squash-like. All in all, not a bad find. I bet it would be good with a little butter, salt, and maple syrup, which is my favorite way to roast acorn squash (which I haven’t had in years).
I agree with you – squash is perfect for this time of year. I make my acorn squash the same as you, but I use brown sugar instead of maple syrup. I find it holds up better than the syrup, which means, of course, you can use less.
But give me pancakes and the maple syrup will be poured on fast enough!
Cheers!
I’ve used brown sugar in the past, but unfortunately it’s a rare delicacy over here (generally to be found only in the kitchens of those who have snuck some back from the US in their luggage). I’ve heard that in theory it’s relatively easy to make using molasses and white sugar, but I’ve yet to be desperate enough to try that out yet.
Yes, that is a delicata squash. And, in case you didn’t know, the outside is edible! (And delicious!). I slice the thing in half, scoop out seeds (and dry them to plant in the garden next summer), then microwave for three minutes, add a little sea salt and eat just like that, out of my hand like a big, fat slice of apple or something. I pack these halves in lunchboxes as well. The kids eat them cold and love them. I also juilienne the raw delicatas (skin on), toss in olive oil and coat with a nut/flax seed/bread crumb/herb sort of thing I make in the food processor with whatever’s laying around (takes about four minutes total), and bake at 350 until golden (15 minutes or so–briol a bit at the end, if needed). Delicata fries. Delicious.
Thanks for your tips, Pattie!
you can also fix these as you would stuffed peppers, very good!
thats definatly a delicata squash, a sweet dumpling squash is more flat, and is usually grey, blue, and blackish brown.