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Sweet Dumpling Squash with Moroccan Vegetable Stew

Sweet dumpling squash are a small, single-serving variety with a skin tender enough to eat. Here, they make edible bowls for rich vegetable stew.

  • Servings: 6

Source: Martha Stewart Living, October 2003


  • 7 sweet dumpling squash
  • 2 tablespoons unsalted butter, melted
  • 2 1/2 teaspoons coarse salt
  • 6 sprigs thyme
  • 3 parsnips, peeled and cut into 3/4-inch pieces
  • 1 turnip, peeled and cut into 3/4-inch pieces
  • 3 carrots, cut into 3/4-inch pieces
  • 1 russet potato, peeled and cut into 3/4-inch pieces
  • 3 tablespoons olive oil
  • 1 Spanish onion, cut into 1/2-inch pieces
  • 2 garlic cloves, finely chopped
  • 1 tablespoon Ras El Hanout
  • 4 plum tomatoes, cut into 3/4-inch pieces
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/2 cup dried apricots (about 3 ounces), quartered
  • 2 cups homemade or low-sodium canned vegetable or chicken stock
  • 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish


  1. Preheat oven to 375 degrees. Using a large knife or cleaver, slice off and reserve the top inch of each of 6 squash. Scoop out and discard seeds and stringy fibers. Arrange squash and their tops, cut sides up, in a small roasting pan. Brush insides of squash and tops with butter; sprinkle with 1 teaspoon salt. Place a thyme sprig in each squash. Bake until squash are very tender, about 1 1/4 hours.

  2. Meanwhile, peel and halve remaining squash; remove and discard the seeds and stringy fibers. Cut flesh into 3/4-inch pieces; combine with parsnips, turnip, carrots, and potato. In a 5-quart Dutch oven, heat 2 tablespoons oil over medium heat. Add half the vegetables; season with remaining 1 1/2 teaspoons salt. Sear on one side until lightly browned, about 3 minutes. Using a slotted spoon, transfer to a medium bowl. Add remaining 1 tablespoon oil to pot. Repeat with remaining vegetables, and transfer to bowl.

  3. Reduce heat to medium-low, and add onion and garlic. Cook, stirring occasionally, until onion is softened, about 15 minutes. Add ras el hanout, and cook, stirring, 1 minute more. Add tomatoes, and cook, stirring occasionally, until they have broken down and formed a thick sauce, about 15 minutes.


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