Sweet Dumpling Squash is less prevalent in our shares than other varieties, but a lovely variety! Somewhere in between acorn and delicata it is versatile and easy to cook. The shape is perfect for stuffing or slice in to wedges and roast. If all else fails, bake it and purée into a soup. I’ve been holding onto a few of these cute squashes in the farm kitchen for recipe testing. They turned out to be the perfect foil for F. Oliver’s Honeyed Ginger White Balsamic Vinegar. If you haven’t stopped by any of F. Oliver’s locations I can’t recommend them more! They carry an extensive variety of aged and infused vinegars, single varietal oils (including 2 locally produced oils), spices, local pasta, and more! Their staff is friendly and helpful, and you can taste most of their products. Around the holidays I always give out their sampler sets as gifts. F. Oliver’s has 4 locations in Ithaca, Skaneateles, Canandaigua, and Rochester. Andy at the Ithaca store told me this Honeyed Ginger Vinegar tastes exactly like sushi ginger and he could not be more accurate! I can’t wait to try this with salmon and in salads this summer. Here I used it for an easy sushi inspired squash dish.
Start with breaking down the squash like you would any winter squash. When I’m prepping squash for wedges like this I usually chop in half, scoop out the seeds, and then quarter. Then I clean up any wedges that needed with an extra scoop in the center.
Whisk together the glaze ingredients and toss with the squash, use your hands to really mix up the squash and make sure each wedge is coated. I used 3 squash and then added a little more soy and vinegar to taste. You should do the same depending on the size and number of squash you’re using. Line your baking pans with parchment and they’ll be easy to clean up!
I mixed together the sauce ingredients on a whim and they turned out great! I got two of Yottam Ottolenghi’s cookbooks (Plenty and Plenty More) for Christmas and I can’t stop looking at the pictures! Ottolenghi uses a lot of bold spices and flavors, including lots of tahini so I’m sure that’s what influenced this sauce. If tahini and wasabi sound too unusual to you just try mixing mayonnaise or a vegan substitute with wasabi for a quick wasabi aioli.
Ginger Soy Glazed Squash with Sesame Wasabi Cream
3 Sweet Dumpling Squash, seeds removed and cut into wedges
2 tablespoons tamari soy sauce, gluten free if necessary
2 tablespoons neutral oil like canola
1 tablespoon F. Oliver’s Honeyed Ginger White Balsamic Vinegar
Wasabi Sesame Cream
1/4 cup plain yogurt
1 tablespoon tahini
wasabi paste to taste
Preheat oven to 425°F. Place squash wedges in a large bowl. Mix tamari canola, and vinegar together. Taste and adjust tamari or vinegar if necessary. Toss vinegar mixture with the squash wedges, making sure to coat each wedge. Line a baking sheet with parchment paper and arrange the squash wedges skin side down. Drizzle any of the vinegar mixture left in the bowl over squash. Roast for 25 – 30 minutes until squash is tender and edges start to brown.
While the squash is roasting, combine the yogurt, wasabi, and tahini to taste. Season with salt if necessary. Serve squash wedges topped with a dollop of sesame wasabi cream. Garnish with sesame seeds if you have them.