Thanksgiving and the holiday season are upon us and for me, that also means that it’s winter squash season! Delicata, Acorn, Sweet Dumpling – I love them all. One of the best features about these varietals of squash is that they already yield plenty of flavor and texture on their own. Most times, all they need is a roast in the oven and the help of quality olive oil and salt to be meal-worthy. However, we’re elevating our squash eating experience with this recipe and it’s certain to satisfy most all guests at your holiday dinner table.
The goal during holiday cooking for most is simplicity with a side of wow factor, which is precisely what you get with this Twice-Baked Sweet Dumpling Squash Recipe. Think along the same lines as a twice-baked potato – it’s a very similar process. Whole Roasting the squash makes the process quite easy and allows for the cook to get other dishes ready while the squash does its thing.
Why did I choose Sweet Dumpling? Well, it’s probably my favorite with its sweet and flavor-forward flesh. And, Brick Street Farms happens to have Sweet Dumpling Squash available at their market! In addition to the squash, they also have Golden Turmeric Seasoning Ghee from Indian Milk & Honey, which is the ghee used to mix in with the squash. This ghee adds warmth and earthy essence and would be great with a multitude of other things, like on toast or in Golden Milk. The other feature ingredient for this recipe from BSF is the Hot Crispy Oil – which belongs on most everything, in my opinion.
Another reason to love the Dumpling squash – the skin can be consumed, too, which isn’t always the case for all squash. If you cannot find a Dumpling Squash for this recipe, perhaps opt for Acorn or Red Kuri Squash.
- 1 Sweet Dumpling Squash (medium-large in size)
- 1 cup finely grated Parmesan
- 2 Tbsp Indian Milk & Honey Golden Turmeric Seasoning Ghee
- 1 Tbsp Olive Oil
- 1 ½ tsp Salt (plus more, to taste)
- 1 tsp Black Pepper
- Hot Crispy Oil and Cilantro, to garnish
- Preheat oven to 400F and line a baking sheet with parchment paper or foil.
- Carefully prick squash all over with a fork or small knife and place on the prepared baking sheet. Evenly coat squash with oil and a couple of pinches of salt. Roast until fork-tender, 60-80 minutes.
- Remove squash from oven and allow to rest until it’s cool enough to handle (10 minutes or so).
- Cut away and discard squash stem. Then scoop out and discard seeds.
- Cut squash in half and then into four quarters and similar in size.
- Gently remove flesh from each squash quarter and scoop into a medium size mixing bowl (leave four skin quarters on the baking sheet).
- Add in ½ cup of the grated parmesan cheese, ghee, salt and pepper. Stir well to combine until cheese and ghee have melted.
- Scoop flesh/ghee/parmesan mixture evenly back on/in skin quarters. Top squash with another ¼ cup of grated parmesan and bake in the oven for another 20 minutes (until tops of twice baked squash begin to turn golden).
- Remove from the oven top with Hot Crispy Oil, remaining parmesan and cilantro and serve!