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Stuffed Sweet Dumpling Squash

  • servings: 10

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Ingredients

  • 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

Directions

  1. Step 1

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

  2. Step 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. Step 3

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

  4. Step 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.

Source
Martha Stewart Living, November 1996

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Reviews (1)

  • mcasazza 14 Nov, 2008

    Wonder if Mandarin orange slices would work. Can't find kumquats here either.