First Sweet Dumpling Squash of 2017

I bought this yesterday at the grocery store. They were in a small pile off to the side in the produce section. When I check out, the cashier usually asks, “What do you do with this?” This is what I do with it … I eat it!

Sweet dumpling squashes are small, about the size of a grapefruit. And they’re hard, like pumpkin hard. I cooked this at 320 degrees for 1.5 hours. But when it’s done, it’s so soft you can even eat the skin, which I did. The last 2 or 3 years I either couldn’t find them or if I did they were old and stringy inside. This was perfect. I wish I had bought more than one.

2 thoughts on “First Sweet Dumpling Squash of 2017

  1. mboydp

    That’s great!!! The UK chef Jamie Oliver says you can eat the skins of most winter squashes as long as you cut them small and/or puree the well cooked squash!!!

    Reply
  2. Pingback: First Kabocha Squash Of 2017 | Fanatic Cook

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