Stuffed Sweet Dumpling Squash Cooking method
Dumpling squash recipes Ingredients
1. 10 small sweet dumpling squash or acorn squash (about 12 ounces
each)
2. 10 tablespoons packed light brown sugar
3. 2 oranges' zest, finely chopped
4. 1 teaspoon ground ginger
5. 2 tablespoons unsalted butter
6. 6 tablespoons granulated sugar
7. 1 pint fresh kumquats
8. 10 fresh sage leaves
9. Heat oven to 400 degrees. Remove and discard top third of each
squash, as well as the pulp and seeds.
10. 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.
11. Fill each squash with about 1/2 cup puree. Bake until puree is
heated through, 15 to 20 minutes.
12. Melt butter and granulated sugar in a skillet over medium heat.
Stir until sugar has begun to caramelize. Add kumquats; cook until
glazed, 3 to 4 minutes. Add sage leaves; toss to coat in glaze. Garnish
squash with kumquats and sage.
Yield: 10 servings
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