Several years back the farm from which I buy most of my local produce didn't grow any delicata squash as they were unable to get the seeds. Wanting to support the farm and not in the mood to go elsewhere for delicata squash, I bought several dumpling squashes.
Dumpling Squash also known as Sweet Dumpling Squash is a winter squash that looks like a miniature pumpkin with yellow, green and orange striping. When cooked, the skin is edible.
This is a variation on my Oven Roasted Delicata Squash recipe requiring one dumpling squash and can be easily doubled or tripled.
One Oven Roasted Dumpling Squash (makes about 3 ½ – 4 cups cooked squash)
1 dumpling squash washed and dried (about 3 ½ – 4 cups)
1/4 cup olive oil or canola oil
1 ½ teaspoon onion powder
1 ½ teaspoon garlic powder
1. Place oven rack on middle rung. Preheat oven to 350 degrees farenheit.
2. Pierce squash with knife in several places. Place squash on microwave safe dish or paper towel and microwave on high for 3 – 7 minutes or until squash feels warm to the touch.
3. Dice squash into ½ inch cubes, removing seeds and stem in the process.
4. In a large bowl, combine squash, oil, onion powder and garlic powder.
5. Line a large cookie sheet with aluminum foil, tucking in ends.
6. Place squash on cookie sheet, close together but no higher than one layer deep.
7. Place squash in oven on middle rack. Cook for 30-45 minutes or until largest pieces are easily split with fork. Serve or cool and store in airtight container in refrigerator for up to 2 weeks.
8. Repeat steps 6 and 7 as many times as needed.
Dumpling Squash ready to be cooked
