I went back and forth about stuffing it because I wasn’t quite sure what I wanted to stuff it with, rice or…?
If I had had goat cheese on hand, I would have made a rice concoction. Since I didn’t, I decided to go with stuffing to stuff the squash.
I used my apple stuffing recipe to keep things very fall-ish feeling.
I cut the squash in half and removed the seeds. I saved those though because I can roast them!
I preheated the oven to 400. I filled a baking dish with a little bit of water to create a steam. I put butter on the exposed squash and sprinkled it with a little all purpose seasoning (similiar to poultry seasoning).
I roasted the squash for about 20 minutes and then flipped it over for another 15 or so.
While that roasted I made the stuffing. When everything was done, I put the stuffing on top of the squash and called it dinner.
They are not kidding when they call this squash sweet. Goodness! It is crazy sweet, like I felt my teeth curl up, kind of sweet.
Scott loved it, I could only handle so much of the sweet before I tapped out.
The texture is amazingly buttery though and oh so creamy. This would make an excellent casserole or pie.
Next time, I’m definitely going to try and make a rice mixture to go in it. One that’s really savory and maybe a little spicy to combat all that sweetness.
Have you ever had a sweet dumpling squash before? Do you eat much squash in the winter?