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Stuffed Sweet Dumpling Squash


Sweet potato puree is stuffed into squashes, then finished with kumquats and sage.

  • Servings: 10

Source: Martha Stewart Living, November 1996


  • 10 small (about 12 ounces each) sweet dumpling squash or acorn squash
  • 1/2 cup plus 2 tablespoons packed light-brown sugar
  • Zest of 2 oranges, finely chopped
  • 1 teaspoon ground ginger
  • Orange Ginger Sweet Potato Puree
  • 2 tablespoons unsalted butter
  • 6 tablespoons granulated sugar
  • 1 pint fresh kumquats
  • 10 fresh sage, leaves


  1. Heat oven to 400 degrees. Remove and discard top third of each squash, as well as the pulp and seeds.

  2. 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.

  3. Fill each squash with about 1/2 cup puree. Bake until puree is heated through, 15 to 20 minutes.

  4. 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.

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