Prior to this year, I did not have a lot of exposure to winter squash. My experience was limited to canned pumpkin for Thanksgiving. I never thought to plant any because I assumed they would go to waste. But that was before I was given a few Sweet Dumpling Seeds. I couldn’t resist the temptation to give them a try. I removed a rose bush to give them space and watched them take over a section of the yard this past summer. They produced cute, little pumpkin shaped squash in shades of green and white. I am now a big fan of winter squash. I have not only enjoyed the Sweet Dumpling Squash but also Acorn Squash and Japanese pumpkin from the CSA. I might experiment with Delicata or Acorn squash next year.
Smitten Kitchen’s Acorn Squash Quesadillas- I made this on Halloween and it was very rich and delicious. I paired it with guacamole instead of tomatillo sauce.
Spicy Carrot and Sweet Dumpling Squash soup – Adapted from Gordon Ramsey’s Butternut Squash Soup Recipe
1 yellow onion, chopped finely
2 garlic cloves, minced
2 tbsp olive oil
2 large carrots, chopped finely
2 sweet dumpling squash or 1 medium butternut or delicata squash (peeled and de-seeded and then diced)
Coarse salt and pepper
1 tsp fresh thyme (finely chopped)
1/2-1 red chilli (I used Cayenne) deseeded and chopped finely
4 cups of chicken or vegetable stock
Freshly grated Parmesan
1. Heat olive oil in pan, sweat onion and garlic for 5-7 minutes until soft. Add the chopped carrot and diced squash to the pan. Season with salt and pepper and cook for 10 minutes or until the vegetables start to soften.
2. Add thyme leaves and the fresh chilli, then add the stock. Stir and bring to a boil. Simmer for 25-30 minutes until the carrots and squash are soft and start to break down. Stir occasionally and simmer for another 10 minutes until the soup has thickened.
3. Blend in a blender until desired texture. Season as necessary. Spoon into soup bowls and add cheese and drizzle of olive oil.