Posted by: The Arcadian | November 15, 2011

Sugar Squash Dumplings

I recently discovered an awesome fall squash called sweet dumpling. Like most fall squash, it’s versatile and easy to cook. And it is so sweet. And the name of the squash itself gave me the idea for making a squash filling to go into a dumpling.

Sweet dumpling squash. I was able to take a picture of this before the sun went down. Amazing what natural light will do for a photo.

You can use this same basic method to cook all fall squash.

Baked sweet dumpling squash.

Mashed sweet dumpling squash. These photos are taken inside under harsh, yet inconsistent lighting.

To make dumplings we have to bake the squash first. Pre-heat the oven to 400 degrees. Cut the squash in half and hallow out the seeds with a spoon. Line a rimmed baking sheet with foil, give it a squirt of cooking spray and give the cut side of the squash a squirt too. Then place the squash cut-side down on the pan and put into the oven to bake for 30-40 minutes or until the flesh of the squash is fork tender. Scoop out the cooked squash, leaving the skin behind then mash the squash in a bowl.

Ingredients

3-4 C. cooked sweet dumpling squash (see above)

½ of a medium onion, finely diced

2-3 sprigs of rosemary, finely diced and divided. Half for the squash mixture and half for the butter sauce.

¼ to ½ stick of butter

½ C. Parmesan cheese

1/8 tsp ancho chili powder

1-2 tbs herbs de Provence

Wonton Wraps

Salt and pepper (not pictured)

(other equipment needed: bowl of water and a pastry brush)

While the squash is baking, finely dice the onion and sauté with butter and olive oil. Add herbs de Provence and a pinch of the rosemary. Salt and pepper to taste. Let it cook down until very soft. Then add the squash to the onion mixture and give it a good stir. Let it all simmer together, stirring constantly for 2-3 minutes. Remove from the heat, pour into a bowl and let cool for a few minutes, then add the Parmesan and rosemary. Add salt and pepper, if needed. But be careful, Parmesan is very salty on its own.

Add Parmesan and rosemary. Give a good stir.

Give it a good stir then add the chili powder.

A little chili goes a long way.

Put your wonton wrappers on a cutting board. You will need to work quickly because we will seal the wontons up using the water as the “glue.” But wontons are very sticky once they get wet so faster is better.

Put a dollop of squash mixture down on each wonton. It’s about 1 tablespoon of squash per square.

A dollop ...

Brush with water to seal the top and bottom of the wonton togethe.

Brush all four sides of the wonton with water, then put a second wrapper on top. Press together with your fingers. Be sure to get all the air out of the stuffed center part as possible. Then crimp the edges with a fork to seal it tightly. Place the dumplings on a flat surface until you can cook it. Get a large pot of water boiling then place the dumpling into the water to cook. You will have to do this in batches. Each batch will take about 3-4 minutes to cook.

Not the greatest photo, but hopefully you get the idea.

Out of the boiling water.

After the dumplings have cooked. Place them on a plate or cookie sheet. Don’t bunch them up into a bowl or they will clump together and tear when you try to move them.

Last step, toss the dumplings in brown butter sauce. To make the sauce, put a plug of butter into the pan, get it hot, add a little salt and pepper and a little pinch of the rosemary. When the butter is bubbly and starts to brown, add the dumplings, toss to coat with butter, add a pinch or two of rosemary. Let the dumplings toast and get a little brown.

Put on a plate and sprinkle a little Parmesan cheese on top. Yummy!

Sugar squash dumplings, y’all.

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