If you’re looking for a tasty side dish or appetizer, this sweet dumpling squash recipe might just be what your family needs.
What Is The Difference Between A Sweet Dumpling Squash And A Regular Dumpling Squash?
The main difference comes down to the type of squash used in each preparation.
Sweet dumpling squashes are quite different from their more common counterparts.
They are much larger than other varieties of winter squash and have a sweeter taste.
This makes them perfect for baking into an entrée-like side dish.
Sweet Dumpling Squash Ingredients
- 1 large sweet dumpling squash (about 5 pounds)
- ¼ cup water
- ½ teaspoon salt
- ⅓ cup granulated white sugar
- 4 tablespoons unsalted butter melted
- ¼ teaspoon cinnamon
- Pinch nutmeg
- Pinch cloves
- Pinch ginger
- ⅛ teaspoon cardamom
How to Make Sweet Dumpling Squash Ingredients
Prepare all ingredients by combining the water, salt, sugar, butter, and spices together until well mixed.
Peel the skin off the sweet dumpling squash, cut it open, and remove any seeds inside before placing it on a clean kitchen towel.
Once it has been peeled, sliced, and cleaned out, place the squash back onto the towel, wrap up the towel around it, and then squeeze as hard as possible to get rid of excess moisture.
After squeezing, carefully slice the squash into even chunks using a knife.
Place the pieces into a bowl and pour the liquid mixture over top until they’ve completely absorbed it.
What Is The Best Way To Cook Sweet Dumpling Squash?
The word “dumpling” may not sound appealing on its own, but when combined with the words “squash” and “sweet,” it sounds downright delicious!
Sweet dumpling squash can be used as an alternative to pumpkin pie in fall and winter months, or served alongside other dishes like chicken and rice.
This recipe calls for two types of squash – one that has been peeled and cubed, and another that has been shredded into long strands using a cheese grater (or food processor).
Both types are mixed together along with some dried cranberries and cinnamon.
After they have sat overnight, the mixture gets cooked until tender before being pureed with sweetened condensed milk, brown sugar, vanilla extract, and ground ginger.
You can use any type of sweetened condensed milk here, such as light, dark, or low-fat varieties, so feel free to experiment.
Cooking time will depend on how large your squash pieces are.
If you want to eat them straight from the pot, they should take about 30 minutes to 1 hour to become soft enough to mash/puree.
However, if you plan on serving them later, you can let them sit overnight and reheat them in the microwave.
Another option would be to bake these at 350 degrees Fahrenheit for about 45 minutes, which will make sure they get crispy on the outside while still retaining their moist interior.
Sweet dumpling squash makes a great snack or side dish after dinner, especially paired with ice cream or whipped cream, but you could also try adding it to other desserts like cookies or cakes.
It’s perfect to serve during the holidays because it pairs well with turkey or ham, and even works as a dessert itself by pairing with chocolate pudding or mousse.
Read on to find out more about sweet dumpling squash recipes, including where to buy it online and how to prepare it.
What Is The Nutritional Value Of Sweet Dumpling Squash?
This recipe uses canned sweetened condensed milk as an ingredient, which typically has about 100 calories per tablespoon (3.5 grams).
If you use evaporated milk instead, it will have around 110 calories per tablespoon (4 grams).
You may also want to add butter or margarine if you don’t already eat healthy fats in your diet.
But keep in mind that most people who make these dishes aren’t counting their calories!
What Are Some Other Recipes That Can Be Made With Sweet Dumpling Squash?
Sweet Dumpling Squash Recipe
- Roasted Sweet Dumplings (with Cinnamon)
- Dumplings in Sour Cream Sauce (with Maple Pecans)
- Crispy Fried Dumplings (with Bacon)
- Bacon Wrapped Dates stuffed with Roasted Cranberries and Coconut Oil (with Balsamic Vinegar)
- Sushi Rolls with Shrimp, Vegetables, and Sweet Dumpling Squash (with Wasabi Ginger Sauce)
You may also like these other easy recipes to make with pumpkin pie spice.
What Are Some Tips For Working With Sweet Dumpling Squash?
The first thing to know about sweet dumpling squash is that it has an unusual shape.
Rather than being round like most squashes, the sweet dumpling squash looks more like a big ball of dough (or pasta).
This makes it difficult to cut into cubes, so instead try roasting the whole squash before cutting it in half lengthwise and scooping out the flesh.
You can also leave the skin on if you want, but we recommend peeling it off after you roast it because it will get too dry without the moisture from the inside.
After removing the skin, slice each half in half again lengthwise, making sure to scrape any seeds out as well.
Sweet dumpling squash should feel soft enough to squeeze gently.
If not, pop it back in the oven for another 5-10 minutes until it does soften up.
Once cooked through, transfer the halves to a baking sheet lined with parchment paper and set aside while you prepare the rest of the ingredients.
Next, combine all of the remaining ingredients except the cinnamon and nutmeg in a large bowl using either an immersion blender or a potato masher.
Mix everything together thoroughly until there aren’t many lumps left.
Once mixed, take one half of the squash and stuff it full of the mixture.
Repeat this process for both halves of the squash.
Finally, dust the stuffed squash with a little extra ground cinnamon and sprinkle them with nutmeg powder.
Pop those bad boys in the oven at 350 degrees Fahrenheit for 30 minutes.
Remove from the oven once they have reached 165 degrees Fahrenheit internally.
After letting cool down, remove the skins and serve! Sweet dumpling squash is delicious warm or cold.
It pairs especially well with creamy dips such as guacamole, hummus, or even cream cheese dip.
What Are Some Common Mistakes People Make When Cooking Sweet Dumpling Squash?
The first mistake many new cooks have when making sweet dumpling squash is overcooking the ingredients.
If the squash gets too dry, it will lose its moisture content and become very tough and chewy.
To prevent this from happening, add another ½ cup of water at the end of the roasting process.
Another mistake is not adding enough liquid to the mixture while blending.
When pureeing the squash in a food processor, blend until smooth.
You may need to scrape down the sides several times during the pureeing process.
To avoid burning yourself on the hot stovetop, cook the squash over low heat instead of high heat.
Using medium-low heat will help reduce the risk of scorching any burnt bits that may develop on the bottom of the pan.
When using canned pumpkin puree, always follow the directions on the package.
It can burn easily if overheated so use caution.
You should also watch out for added sugars like brown rice syrup, honey, maple syrup, molasses, etc.
These types of sugars can cause the squash to turn bitter quickly because they contain fructose which is an anti-nutrient.
Lastly, don’t forget about temperature!
Most sweet dumpling squash recipes call for cooking them at 350 degrees Fahrenheit (176 Celsius).
However, since sweet dumpling squash is made with pumpkin, it contains natural sugars.
Therefore, it won’t take long before these sugars caramelize and begin to burn.
Try lowering the temperature of your oven by 10 degrees every 5 minutes until the temperature reaches 180 F (82 C) and keep an eye on the pot as it heats up.
What Are Some Ways To Make Sweet Dumpling Squash More Flavorful?
The first thing that comes to mind when I think of sweet dumpling squash is the smell of cinnamon rolls baking in the oven while my mom made them on Sunday mornings.
To me, that was the quintessential childhood memory — sitting at the kitchen table eating warm, gooey cinnamon roll dough as it slowly baked away into crispy perfection.
That delicious scent still brings back memories today. It smells like home — but not in an unpleasant way!
When I eat these sweets, they remind me of all the good times spent around our dining room table watching “Family Feud” episodes together (my dad would always take one of us kids along so he could sit down).
However, if you haven’t tried making sweet dumpling squash before, you may have questions about how easy it is to prepare.
There are plenty of recipes out there for this popular fall vegetable, but many of them require a lot of work.
That’s why we wanted to share the best tips and tricks to help you master this simple yet hearty side dish.
In addition to being super healthy, sweet dumpling squash can also add a nice flavor punch to any meal.
So whether you’re planning to serve this as a main course alongside other dishes or use it as a dessert option, here are 8 things you need to know to get started:
1. Sweet Dumpling Squash Recipe Tips
- Start by preheating your oven to 350°F / 180°C.
- Next, cut off the top third of each squash using a knife, cutting straight across, including most of its stem.
- After removing the tops, put the whole squash on a cookie sheet lined with parchment paper.
- Once both halves of the squash are peeled, slice them open lengthwise.
- Then scoop out the flesh from inside the skin using a spoon.
- Put the hollowed-out squash pieces onto another cookie sheet.
- Using a fork, poke holes throughout the squash to allow steam to escape during roasting.
- Roast squash for 30 minutes, turning halfway through, until tender.
- While the squash cooks, combine butter, brown sugar, vanilla extract, ground ginger, cardamom, nutmeg, salt, and pepper in a small saucepan over medium heat.
- Cook mixture until fragrant and slightly thickened, stirring frequently.
- Remove pan from heat and whisk in sweetened condensed milk.
- Stir well until smooth.
- Pour filling evenly over cooked squash pieces.
2. How to Make Sweet Dumpling Squash More Flavorful
- To maximize the flavors of this recipe, consider adding fresh herbs such as thyme, rosemary, sage, or marjoram to the stuffing mixture prior to pouring it into the squash shells.
- Instead of plain sweetened condensed milk, try whipping up homemade whipped cream instead. You can even whip it right in the same bowl you used to make the filling mixture.
- For extra zing, sprinkle a little lemon juice over the finished product.
3. What Are Some Common Mistakes People Make When Cooking Sweet Dumpling Squash?
- There are two primary reasons why people end up with soggy squash after trying to roast it:
- First, don’t overcrowd your pans. If you only have one large cookie sheet, place half of the stuffed squash on it. Then, once half of the squash are done, transfer them to a second cookie sheet and continue cooking until they are fully cooked.
- Second, cook time will vary depending on which variety of squash you choose. For instance, yellow summer squash takes less time than dark green winter squash.
- When choosing squash, look for firm ones without any soft spots that feel heavy. Also, avoid wrinkled skins because they tend to break easily during peeling.
- Lastly, don’t forget to remove the seeds from the squash before slicing it open. These seeds contain high levels of moisture and should be discarded.
4. How Long Can I Keep Cooked Sweet Dumpling Squash Before Storing It?
- You can keep leftover cooked sweet dumpling squash covered in the refrigerator for 3 days before serving.
- It tastes great reheated too – just pop it into a microwave safe container for 1 minute on High power.
- This recipe makes enough squash to fill 12 servings. Once cooled completely, store leftovers in airtight containers in the freezer.
5. How Do I Know When My Sweet Dumpling Squash Is Done Roasting?
- Look for a deep golden color underneath the skin of the squash. It shouldn’t be translucent.
- Another indicator that the squash has completed roasting is when the edges start to curl inward. They should no longer be jagged.
- Finally, insert a bamboo skewer or toothpick into the center of the squash. If it doesn’t come out cleanly, the squash isn’t ready.
6. What Should I Eat With Sweet Dumpling Squash?
Sweet dumpling squash pairs perfectly with anything savory.
Try pairing it with grilled meats, fish, poultry, vegetables, and salads.
7. Where Can I Buy Sweet Dumpling Squash?
Most grocery stores carry frozen sweet dumpling squash.
However, since this recipe requires fresh ingredients, you’ll find better quality versions at specialty food markets or online retailers.
8. Sweet dumpling squash
Ingredients:
- 1 small (3-inch) butternut squash
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- ¼ cup packed brown sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- 4 ounces cream cheese
- ½ cup heavy whipping cream
- 2 teaspoons powdered sugar
- Directions:
- Preheat oven to 400 degrees Fahrenheit while preparing the squash.
- Wash the butternut squash thoroughly under running water in order to remove any dirt that may have been left on it after cutting it up. Cut off the ends of the squash so that they will sit flat when roasting them. Peel the skin from the bottom half of the squash, leaving about ¾ inch around the edges intact. Slice the flesh lengthwise into three equal pieces.
- Place two slices at a time onto an ungreased baking sheet and brush each slice lightly with 2 tablespoons of the olive oil. Sprinkle both sides of the slices with ½ teaspoon of the cinnamon and toss gently together until all surfaces are coated evenly.
- Bake for 20 minutes per side or until tender and golden brown. Place the halves back on the same tray once done cooking.
- While the squash bakes, combine the remaining ingredients except for the powdered sugar in a medium saucepan over low heat and stir constantly until thickened slightly. Remove from heat immediately and set aside.
- Once the squash has cooked, place one piece at a time directly into a blender container. Add 1 tablespoon of the warm mixture per section and blend well. Repeat with the remaining squash sections.
- Add the blended squash to a large bowl and fold in the whipped cream using a spatula. Fold in enough additional whipped cream to create a soft dough consistency. Set aside.
- Cover the base of a serving plate with plastic wrap and spread out the dough evenly across the surface of the plastic wrap. Roll the dough up tightly like a jelly roll and refrigerate for 15 minutes.
- Remove the plastic wrap and cut crosswise into 6 even strips. Wrap each strip around the filling and twist the end to secure. Refrigerate for another 15 minutes before placing onto a greased cookie sheet and repeating steps 3 through 5 above.
- Sprinkle generously with powdered sugar and serve chilled.
Equipment
- 1 Pot
- 1 Oven
Ingredients
- 1 Sweet Dumpling Squash
- 2 tablespoons olive oil
Instructions
- The oven should be heated to 425F.
- Squash should be cut in half from stem to base.
- Remove the stringy pulp and seeds.
- Moon-shaped squash slices should be thin.
- Over a jelly roll pan, drizzle 1 tablespoon of olive oil (or cookie sheet).
- On the cookie sheet, arrange the cut squash in a single layer with the flesh facing up. Move the squash about a little to coat it with oil.
- Apply the remaining oil to the squash’s top side.
- During the last 20 to 25 minutes of baking, turn the squash over.
- When the squash is soft and beginning to caramelise, it is ready.
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My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.