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Stuffed Sweet Dumpling Squash

Cookbook MarthaStewart

Category Name Vegetable

Servings 8 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

10 small, sweet dumpling

squash or acorn

squash (about 12

ounces each)

1/2 Cup(s) plus 2 tablespoons

packed light-brown

sugar Zest of 2

oranges, finely

chopped

1 Teaspoon(s) ground ginger

Orange Ginger

Sweet Potato Purée

2 Tablespoon(s) unsalted butter

3 Fluid Oz(s) granulated sugar

1 Pint(s) fresh kumquats

10 fresh sage leaves

Method

1. Heat oven to 400°. Remove and discard top third of each squash, as well as the

pulp and seeds.


2. Coat inside of each squash with 1 tablespoon brown sugar; sprinkle with orange

zest and ginger. Bake on a parchment-lined baking pan until tender, about 30

minutes.


3. Fill each squash with about 1/2 cup purée. Bake until purée is heated through, 15

to 20 minutes.


4. Melt butter and granulated sugar in a skillet over medium heat. Stir until sugar has

11/11/2003 12:04:23 PM Page 1 of 2 Stuffed Sweet Dumpling Squash
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