Sweet dumpling squash are similar in shape to the acorn squash, but have ivory skin with dark green stripes. The flesh is very sweet, and tender when roasted or baked. The shape of sweet dumpling squash makes them good for stuffing. Like other winter squashes, sweet dumpling squash stores well in a cool, dry environment for long periods. All winter squash are high in vitamins and minerals and good source of beta carotene and iron. Sweet dumpling squash can be peeled, but their shape makes them easier to roast whole and stuff, or scoop out the soft flesh.
Store squash in a cool, dry place like a basement or cellar for months. In the refrigerator or on the counter use within a week or two.
Wash and pat dry. Using a very sharp, large knife, chop in half from stem to point. Scoop out seeds and bake skin side down at 350F, when squash is soft, turn over, and add a filling like grains with nuts and cheese. Bake for an additional 20 minutes. To peel, set the squash on it’s side and use a sharp knife to create a flat bottom. Set the squash on the flat side and use a paring knife or sturdy vegetable peeler to slice of the skin. Chop the peeled squash in half and scoop out seeds. Slice or dice according to your recipe. Use anyway you would acorn squash.
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