Double Stuff Squash

Not long ago at the grocery store, I saw some new-to-me squashes and decided to pick some up.  The one I ended up using first was a Sweet Dumpling squash.

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?

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